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The complimenting textures and flavors of this colorful summer salad make the dish a satisfying main course or snack. It’s best to prepare ahead and toss for flavors to marry. You may refrigerate the salad for up to 3 days (though colors will fade), but bring toward room temperature before serving ever so slightly chilled with corn tortillas or crusty bread alongside.

Yields – 4-6 Servings

Prep Time – 25 Minutes

Resting Time – 15 Minutes

Ingredients

• 1 cup cut green beans
• 2 small cucumbers, peeled, seeded and sliced
• 1 ½ cups cooked black beans
• 1 stalk celery, peeled and diced
• 1/3 cup cherry tomatoes, halved
• 1 ear corn, cooked and cut from cob
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 2 teaspoons agave
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 tablespoon chili powder
• 4 tablespoons olive oil
• Salt to taste

Instructions

Step 1

Steam the green beans over rapidly boiling water until just tender, 6-8 minutes.

Step 2

Immediately transfer to a strainer and rinse under very cold water to stop the cooking and stabilize the bright green color. Pat dry and transfer to a large mixing bowl.

Step 3

Put the sliced cucumbers in the strainer and sprinkle with salt. Allow them to rest for 10 minutes while preparing the rest of the salad. (This removes any bitterness).

Step 4

Add the black beans, celery, cherry tomatoes and corn to the mixing bowl along with green beans.

Step 5

In a small mixing bowl, whisk together the lime juice and remaining ingredients.

Step 6

Pat the cucumbers dry (do not rinse) and add them to the salad then pour the lime dressing over and mix well.

Step 7

Allow salad to rest for 15 minutes, tossing occasionally, or cover and refrigerate until ready to serve.