Black Bean Cucumber And Feta Salad Recipes

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:

• Combine ingredients.
• Refrigerate 1 hour.

BLACK BEAN, CORN, AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
• Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

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, 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.

BLACK BEAN SALAD WITH FETA

Steps:

• Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
• (Overnight is best) Before serving add feta, tomatoes and green peppers.

CUCUMBER & CANNELLINI BEAN SALAD WITH DILL

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.

CHILLED BLACK BEAN, FETA & CUCUMBER SALAD

Steps:

• Combine the black beans, corn, cucumber, cilantro, celery, and feta in a large bowl and toss until mixed evenly. Add lime juice and vinegar, stir, and taste. You may want to add more lime to taste. Add a dash of salt, pepper, and cumin, and adjust to taste.
• Chill for at least one hour before serving.

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.