I got this recipe from the same lady who is behind the Black and Red Pepper Shrimp and Beer Bread. I’ve seen variations of this recipe, but something about the cucumber in it gives it this amazingly fresh taste. When I was living in San Diego, we probably made this every weekend, and then my roommates and I would put it on top of turkey burgers and eat it for lunch throughout the week.
1 1/2 cup Grape Tomatoes, diced
1 1/2 cup Cucumber, seeded and diced
1 cup Red Onion, diced
1 bag frozen White or Sweet Corn, thawed
1 can Black Beans, drained and rinsed
1 jar Salsa (spice of your choice, I like a southwest with this recipe)
2 Avocado, diced
In a large bowl, add in the tomatoes, cucumber, onion, corn, and beans. Toss together. Next, add in the jar of salsa, and combine. Add a pinch of salt and taste – once it seems seasoned properly, add in the diced avocado. Gently toss and then enjoy with chips, on a burger, or just with a spoon!