Garden Tomato, Cucumber and Black Bean Salsa Salad

Posted on Wednesday, February 6, 2013 in
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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

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


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!

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