This refreshing cucumber and black bean salad combines crisp cucumber, hearty black beans, and tangy feta cheese, all tossed in a zesty olive oil and vinegar dressing. Perfect for a summer lunch or a flavorful side dish, it's a nutritious option that can be enjoyed immediately or refrigerated for later.

Yield
4 cups
Preparation time
30 minutes
Cooking time
0 minutes
Total time
30 minutes
Ingredients
1 can black beans (no salt added, drained and rinsed)
1 English cucumber (rinsed, but not peeled)
1/3 C red onion (finely diced)
1/2 C cilantro (loosely packed and chopped)
2 Tbsp crumbled feta cheese (optional)
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/2 tsp ground cumin
1/8 tsp garlic powder
1/4 tsp salt
Black pepper to taste
Instructions
  1. Soak the red onions in ice water for about 5 minutes to soften their flavor.
  2. Dice the cucumber and red onion to a similar size as the black beans.
  3. Mix together the olive oil, vinegar, cumin, garlic powder, salt, and black pepper in a small bowl.
  4. Combine the black beans, cucumber, red onion, cilantro, and feta cheese in a large bowl.
  5. Pour the dressing over the mixture and gently fold to combine.
  6. Let the salad sit for 10 minutes. Serve immediately or refrigerate for up to 4-5 days.
Notes

Chef Tip: Make the salad vegan by skipping the feta cheese. Add different beans for variety.

Source

Per serving: Calories 183 kcal, Carbohydrates 21g, Protein 8 g, Sat Fat 2g, Sodium 340 mg, Added Sugars 0g

 

This recipe from: budgetbytes.com/cucumber-and-black-bean-salad/