Cucumber and Black Bean Salad

Name: Cucumber and Black Bean Salad
Prep time: 15 min
Total time: 25 min
Yield: 4 1 cup each
Ingredients: 1 15oz. can black beans; 1 cucumber; 1/3 cup finely diced red onion (about 1/4 onion); 1/2 cup chopped cilantro, loosely packed; 2 Tbsp crumbled feta (optional)*; 2 Tbsp olive oil; 2 Tbsp apple cider vinegar; 1/2 tsp ground cumin; 1/8 tsp garlic powder; 1/4 tsp salt; freshly cracked black pepper

User Reviews

5.0

66 reviews

Excellent

Prep Time
15 mins
Marinate
10 mins
Total Time
25 mins
Servings
4 1 cup each
Calories
185 kcal
Course
Side Dish, Salad
Cuisine
American

Cucumber and Black Bean Salad

Nancy Wheeler

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This light and fresh cucumber and black bean salad is the perfect summer side dish. It is refrigerator stable so make it once and snack on it all week!

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Ingredients

Servings

1 15oz. can black beans $0.49
1 cucumber $1.29
1/3 cup finely diced red onion (about 1/4 onion) $0.11
1/2 cup chopped cilantro, loosely packed $0.20
2 Tbsp crumbled feta (optional)* $0.55
2 Tbsp olive oil $0.32
2 Tbsp apple cider vinegar $0.12
1/2 tsp ground cumin $0.05
1/8 tsp garlic powder $0.02
1/4 tsp salt $0.02
freshly cracked black pepper $0.03

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Instructions

Soak the red onions in ice water for about 5 minutes to soften their flavor. Rinse and drain the black beans. Allow them to drain well while you chop the rest of the vegetables.
Finely dice the cucumber to pieces about the same size as the black beans. Finely dice the red onion, and roughly chop the cilantro.
In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).
Add the black beans, cucumber, red onion, cilantro, and feta to a large bowl. Pour the dressing over top, then fold the ingredients to combine. Allow the salad to sit for 10 minutes to marinate. Serve immediately, or refrigerate up to 4-5 days.