Black Bean And Cucumber Salad Recipes

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:

• 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.

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.

SPICY CUCUMBER AND BLACK BEAN SALAD

Steps:

• Put the black beans in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover and add the onion and garlic. Bring to a boil over medium-high heat, skim any foam from the surface, then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still retain their shape, about 70 minutes. Remove from the heat, and discard the onion and garlic. Season the beans with 1 Tbs. salt. Let the beans cool to room temperature in their liquid.
• In a small bowl, whisk the vinegar, sugar, and sesame oil.
• In a colander set over a large bowl, toss the cucumber with 1 tsp. salt. Let sit for 10 minutes. Discard any liquid. Transfer the cucumber to a small bowl and add the carrot.
• Drain the beans. Transfer the beans to a large bowl and stir in the rice. Spoon 1/4 cup of the dressing over the rice and beans, and stir to combine. Season to taste with salt and pepper. Transfer the rice and beans to a serving platter.
• Stir the chili sauce into the remaining dressing, and pour over the cucumber and carrot. Toss to combine. Spoon the vegetables over the rice and beans. Top with the shallots, peanuts, and cilantro, if using

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, CORN AND TOMATO SALAD

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Steps:

• Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

BLACK BEAN, CUCUMBER AND FETA SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

BLACK 'N' WHITE BEAN SALAD

Steps:

• In a large bowl, combine the beans, cucumber, red pepper, onion and cilantro. , In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

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.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

CUCUMBER, MANGO, AND BLACK BEAN SALAD

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.

CUCUMBER AND GARBANZO BEAN SALAD

Steps:

• In a medium bowl, combine beans, cucumber, onion, parsley and olives.
• In another bowl or jar combine remaining ingredients, mix well.
• Pour over salad and toss.
• Serve immediately or chill for up to 24 hours.