Spicy Bean And Cucumber 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

CUCUMBER & CANNELLINI BEAN SALAD WITH DILL

Cucumber & Cannellini Bean Salad with Dill image

Mix together 6 ingredients in just minutes with this no-cook bean salad recipe. Perfect for busy summer evenings when you don't want to heat up the kitchen!

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

1 English cucumber, quartered and sliced 1/4-inch thick
1/4 cup red onion, thinly sliced
1 (15.5-ounce) can cannellini bean, rinsed and drained
1 tablespoon fresh dill, chopped
1-2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste

Steps:

In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
Pour vinegar and oil over top, season with salt and pepper, and stir to combine. Taste for seasoning and add more salt and pepper if desired.

Nutrition Facts : Calories 220 calories, Sugar 1.2 g, Sodium 603.2 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 30.1 g, Fiber 6.7 g, Protein 9.9 g, Cholesterol 0 mg

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CRISP & SPICY CUCUMBER SALAD

Crisp & Spicy Cucumber Salad image

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SPICY BEAN AND CUCUMBER SALAD

Spicy Bean and Cucumber Salad image

Fresh chilies add spice to this green bean salad.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h5m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups chopped cooked green beans
1 cup finely chopped peeled cucumber
1/2 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons chopped fresh green chilies or 1/4 teaspoon crushed red pepper
1 teaspoon honey
1/2 teaspoon salt

Steps:

Mix all ingredients.
Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 20, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg

SPICY BLACK BEAN SALAD

Spicy Black Bean Salad image

Great with tortilla chips. Serve chilled.

Provided by Kelly Michael Hammer

Categories Salad Beans Black Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g

SPICY CUCUMBER SALAD

Spicy Cucumber Salad image

Provided by Food Network

Number Of Ingredients 7

Ingredients

4 cucumbers
2 teaspoons soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
4 teaspoons sesame oil
1 teaspoon hot sauce
Salt and pepper (to taste)

Steps:

Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

SPICY CUCUMBER SALAD

Spicy cucumber salad image

Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It's also great with chicken

Provided by Barney Desmazery

Categories Dinner, Side dish, Starter, Vegetable

Time 30m

Number Of Ingredients 12

Ingredients

1 large cucumber , peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
small knob of ginger , finely chopped
2 garlic cloves , finely chopped
1 large red chilli , halved, deseeded and finely sliced
2 spring onions , finely sliced
large handful coriander leaves
1 tbsp olive oil
4 chicken breasts , skin on

Steps:

Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.17 milligram of sodium

SPICY BEAN SALAD

Spicy Bean Salad image

A delicious mixture of beans and spices that adds a zing to meals. It takes just minutes to prepare. Great for anything from dinner parties to eating outdoors

Provided by JoyfulCook

Categories Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can black-eyed peas
1 (14 ounce) can chickpeas
1 (14 ounce) can kidney beans
1/2 teaspoon garlic, crushed
1 tablespoon sesame seed oil
1 onion, small dice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon pepper, black coarse
1/4 teaspoon ground red chili pepper
1 teaspoon salt
1 lemon
2 tablespoons coriander leaves, chopped

Steps:

Drain all the beans well.
In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
Serve at room temperature.

Nutrition Facts : Calories 218.6, Fat 4, SaturatedFat 0.6, Sodium 982, Carbohydrate 38, Fiber 9.3, Sugar 2, Protein 10.4

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