Barbecues, cook-outs, grill-outs… Whatever you call them, they are FINALLY in-season! Maybe it’s the warmer weather or perhaps the company, but summer cook-outs melt away all my stress. Another nice thing about this glorious season is that gluten-free food options tend to be much more abundant in comparison to the heavier holiday foods that most of us have been enjoying all winter. You can “hold the bun” or enjoy many of the delicious vegetables and fruits that accompany any good cook-out!
My backyard entertaining area isn’t huge so I have yet to host my own cook-out. Which means - I am always in need of a new side dish or appetizer recipe when I am a guest at someone else’s get together. In the summertime, it’s nice to keep things light. Plus, most people are maintaining their summer bodies so healthier options are an extra PLUS!
You can never go wrong with a cold salad. Something that can be prepared the night before, hold-up well, with tons of flavor. Check out the recipe below!
Southwest Cucumber Salad
3 cucumbers, diced (optional: peeled)
½ cup black bean, drained and rinsed
½ cup sweet corn
1 orange pepper, diced (you can use any sweet pepper, but orange adds another color to the dish)
1 tomato, diced
¼ cup minced red onion
½ cup Honey Chipotle Dressing - recipe from an earlier blog post
4 ounces queso fresco, crumbed
1 avocado, diced (optional)
Mix together cucumber, black bean, corn, pepper, tomato, red onion, and dressing in large bowl. Refrigerate for at least 2 hours before serving to allow flavors to develop.
Give a good stir before serving and top with queso fresco and avocado.
***Click here to print recipe for Southwest Cucumber Salad!