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–+ servings
Colorful Mexican cucumber salad served on a plate with spoon.

Mexican Cucumber Salad (Black Beans Make It Better)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

For the Salad

  • 4 cups (530 g) cucumber diced or sliced, any variety
  • 1 can black beans 15 oz / 400 g can or 1½ cups / 230 g cooked
  • 1 cup (100 g) radishes thinly sliced
  • ¾ cup (100 g) green bell pepper diced
  • ½ red onion finely diced
  • ½ cup (10 g) cilantro chopped
  • 1 fresh jalapeño seeded and thinly sliced + optional pinch of Tajin if you have it at home
  • 1 large avocado diced

For the Dressing

  • 3 tablespoons olive oil extra virgin
  • 3 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt and black pepper to taste

  • Make the dressing: In a large salad bowl, whisk together 3 tablespoons olive oil, 3 tablespoon lime juice, 1 teaspoon lime zest, 1 teaspoon honey, ½ teaspoon ground cumin, ¾ teaspoon salt, and black pepper until combined.
    Step 1 Lime dressing whisked together with olive oil, honey, and cumin.
  • Toss the salad: Add 4 cups cucumber, 1 can black beans (rinsed), 1 cup radishes, ¾ cup green bell pepper, ½ red onion, 1 fresh jalapeño, and ½ cup cilantro to the bowl.
    Toss well until everything is evenly coated in the dressing.
    Step 2 Vegetables, beans, and herbs tossed evenly with lime dressing.
  • Finish and serve: Gently fold in 1 large avocado (diced).
    Taste and adjust with more lime juice or salt if needed.
    Transfer to a serving bowl and sprinkle with Tajín if you like.
    Enjoy immediately, or chill for 15 to 20 minutes before serving.
    Step 3 Mexican cucumber salad finished with Tajín and ready to serve.
Substitutions
  • Cucumber → English cucumber, Persian cucumber, or garden cucumber.
  • Black beans → Pinto beans, kidney beans, or chickpeas.
  • Radishes → Jicama, celery, or skip them.
  • Green bell pepper → Red, orange, or yellow bell pepper.
  • Red onion → Shallots, green onions, or pickled red onions.
  • Fresh jalapeño → Poblano pepper for less heat or serrano pepper for more heat.
  • Cilantro → Flat-leaf parsley.
  • Avocado → Diced mango for a sweet twist or leave it out.
  • Olive oil → Avocado oil.
  • Lime juice and zest → Lemon juice and zest.
  • Honey → Maple syrup or agave nectar.
  • Ground cumin → Chili powder or Tajín.
 
 
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