Garden Tomato, Cucumber and Black Bean Salsa Salad

Posted on Wednesday, February 6, 2013 in
Sign me up for your Newsletter!

One of Connie’s favorites, this recipe is so easy that even a child can prepare it. (Her kids actually do!) This recipe is so versatile you can add and omit items based on your personal preference. Reprinted from TastyPlanner.com

I enjoy simple, stress-free meals that don’t require a lot of prep - are gluten-free - and that my girls will enjoy. They love to eat this with tortilla chips. It is yummy and filling! Sometimes I add a little white corn or a bit of spicy jalapeno or serrano and lay it over a bed of fresh greens. You can also add a can of organic pinto beans and put the whole combination into a whole grain or gluten-free wrap!
- Connie Albright


Ingredients

6 cups diced cucumbers
4 large tomatoes - diced
1 bunch scallions, chopped
1 can of organic diced green chilis
1 or 2 cloves finely chopped garlic - to taste
1 large avocado, diced
1 red and green pepper thinly sliced & diced
1 cup of your favorite olives, halved (optional)
1 can organic, black beans (drained)
8 oz. diced tofu (as small as you can get)
1/2 cup coarsely chopped cilantro
6 Tbsp. extra-virgin olive oil
1/4 cup fresh lemon or lime juice
Kosher salt and freshly ground black pepper

Mix it all up in a bowl - it’s super fast and delicious!


You must be logged in to post comments.