Black Beancucumber Salad Recipes

BLACK BEAN AND CUCUMBER SALAD

Black Bean and Cucumber Salad image

I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.

Provided by Emer

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

1 seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
½ red onion, chopped
3 tablespoons extra-virgin olive oil
4 ½ teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon ground cumin
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 274 calories, Carbohydrate 38.7 g, Fat 11 g, Fiber 9.4 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 419.3 mg, Sugar 9.3 g

BLACK BEAN, CUCUMBER, AND FETA SALAD

Black Bean, Cucumber, and Feta Salad image

Pressure-cooked black beans (time to break out that Instant Pot!) meet cool cucumbers and bright cilantro, lime, and feta in this refreshing side dish that's ideal year-round. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

6 cups Pressure-Cooker Black Beans
1 medium seedless cucumber, cut into 1/4-inch pieces
4 1/2 ounces crumbled feta (1 cup)
1/3 cup chopped cilantro, plus more for serving
3 scallions, thinly sliced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper

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.

COOL CUCUMBER AND BLACK BEAN SUMMER SALAD

Cool Cucumber and Black Bean Summer Salad image

A twist on the usual black bean and corn salad. Great in summer, but I love it year round! A nice, fresh, cooling salad for hot days. ^_^

Provided by The Easy Vegan

Categories Black Beans

Time 16m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 English cucumber, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1/2 red onion, chopped
1 garlic clove, minced
1 1/2 tablespoons lime juice
1 tablespoon cilantro
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper

Steps:

Make sure everything is drained well, mix everything in a bowl and serve! Great alone, as a salsa for chips, or on a taco salad!
(If you find your red onions garlic a little too spicy and hot, separately microwave them for 20-30~ seconds or longer depending on the strength of your microwave, and then add them.).

Nutrition Facts : Calories 149.4, Fat 1.5, SaturatedFat 0.2, Sodium 3.1, Carbohydrate 30.3, Fiber 6.6, Sugar 4.5, Protein 7.5

CUCUMBER, MANGO, AND BLACK BEAN SALAD

Cucumber, Mango, and Black Bean Salad image

This is an easy and delicious salad. Perfect for a cookout.

Provided by Chrissy

Categories Salad Beans Black Bean Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon water
1 mango, peeled and diced
1 cucumber, seeded and diced
1 jalapeno pepper, seeded and diced
2 tablespoons chopped cilantro
½ lime, juiced
salt and ground black pepper to taste

Steps:

Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 18.3 g, Fat 0.4 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 274.6 mg, Sugar 4.6 g

BLACK BEAN/CUCUMBER SALAD

Black Bean/Cucumber Salad image

My sister whipped this salad up from scratch when I was visiting her. It has become a favorite side dish, especially when grilling outdoors!

Provided by Grammabobbie

Categories Black Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can black beans (drained and rinsed)
1 large cucumber (peeled and diced)
1 tomatoes (diced)
1/2 green pepper (diced)
1 stalk celery (chopped)
1/2 small red onion (chopped)
1/8 cup olive oil
1/8 cup balsamic vinegar
salt and pepper

Steps:

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

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

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