Black Beancucumber Salad Recipes

CUCUMBER AND BLACK BEAN SALAD

Steps:

• 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.

BLACK BEAN AND CUCUMBER SALAD

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.

BLACK BEAN, CUCUMBER, AND FETA SALAD

Steps:

• Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper; toss well to combine. Top with more cilantro and serve with lime wedges.

CITRUS BLACK BEAN AND RICE SALAD

Steps:

• In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

BLACK BEAN/CUCUMBER SALAD

Steps:

• Mix all ingredients in a medium size bowl.
• Cover and refrigerate for at least one hour.

CUCUMBER AND BLACK BEAN SALAD

Steps:

• Open canned black beans and place in a strainer and rinse off. Lay onto a paper towel and pat to dry.
• Bring a pot of salted water (1/2 teaspoon) to a boil and add corn. Boil for 3-5 minutes just to allow the corn to soften. Strain corn and run under cold water to cool. Take a pairing knife and remove the corn kernels from the stalk and place aside in a bowl.
• Using a large serving platter or large bowl lay down the bed of black beans, then add cucumber, corn, avocado and feta.
• In a medium mixing bowl, whisk together the olive oil, scallions, lime juice and garlic until blended. Season with salt and pepper.
• Pour dressing over salad and lightly toss.
• Serve immediately with more fresh dill and salt and pepper to taste.