Quick Sweet + Spicy Summer Salad Recipe


  • 2 English cucumbers, diced
  • 2 cups black or kidney beans, cooked and rinsed (drained and rinsed if using canned)
  • 2 cups frozen organic corn, thawed but still cold
  • 2 red bell peppers, diced
  • 3 cups cherry tomatoes, cut into halves (I used yellow)
  • 2 large avocados, diced
  • one large bunch of cilantro leaves, chopped

Sweet + Spicy Dressing

  • 6 Tbsp apple cider vinegar
  • 2 Tbsps raw honey
  • 2 Tbsps organic extra-virgin olive oil
  • 1/2 Tbsp fresh garlic minced
  • 1/2-1 Tbsp fresh chili pepper, minced (depending on heat preferred…some peppers are hotter than others!) OR 1 Tbsp of your favorite hot sauce
  • sea salt and pepper to taste (about a 1/2 tsp. each)


  1. Place the cucumber, black beans, corn, red pepper, cherry tomatoes, avocado and chopped cilantro in a large glass bowl.
  2. In a smaller bowl, whisk all the dressing ingredients until combined well.
  3. When ready to serve the salad, drizzle the dressing over, and gently toss to combine.

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