Cucumber and Black Bean Salad
User Reviews
5
Cucumber and Black Bean Salad
Description
The salad features a refreshing mix of diced cucumber and black beans complemented by finely diced red onion and fresh cilantro. The red onion is soaked briefly in ice water to mellow its sharpness, which balances well against the creamy black beans and crisp cucumber pieces. The optional feta introduces a mild saltiness and creaminess if included.
The dressing is a simple blend of olive oil, apple cider vinegar, and spices like cumin and garlic powder, adding a slight tang and warmth to the salad without overpowering the fresh vegetable flavors. The salad benefits from a short marinating period to allow the ingredients to meld.
This salad serves well chilled and can be kept refrigerated for several days, making it convenient for meal prep or quick meals. It pairs nicely with a variety of main dishes or can be served as a light snack or side.
Ingredients
- 1 oz. can black beans $0.49
- 1 cucumber $1.29
- 1/3 cup red onion $0.11, finely diced, about 1/4 onion
- 1/2 cup cilantro $0.20, chopped, loosely packed
- 2 Tbsp feta cheese $0.55, crumbled, optional
- 2 Tbsp olive oil $0.32
- 2 Tbsp apple cider vinegar $0.12
- 1/2 tsp cumin $0.05, ground
- 1/8 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
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.
Notes
- Omit the feta to keep the salad vegan while maintaining flavor.
- Letting the salad marinate for 10 minutes improves flavor blending.
- Red onions are soaked in ice water to soften their sharpness before use.
- Refrigerate leftovers; the salad keeps for 4-5 days when stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41 cup each
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 185kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Sodium | 247mg | 10% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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