Spicy Bean And Cucumber Salad Recipes

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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

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 CUCUMBER AND BLACK BEAN SALAD



Spicy Cucumber and Black Bean Salad image

This salad with bold Asian flavors is perfect with black beans but works with other hearty beans, such as kidney, red, or even pinto beans. Serve with shrimp, pork chops, or skirt or hanger steak.

Provided by Heather Meldrom

Categories     Side dishes

Yield 4 to 6

Number Of Ingredients 16

8 oz. dried black beans (about 1 cup), sorted and rinsed
1 small onion (about 4 oz.), peeled and halved
3 medium cloves garlic, smashed and peeled
Kosher salt
1/4 cup rice-wine vinegar
2 Tbs. granulated sugar
2 Tbs. sesame oil; more for serving
1 English cucumber (about 15 oz.), cut into 3/4-inch-thick slices, slices quartered (about 23/4 cups)
Kosher salt
1 medium carrot, peeled and cut into small dice (about 1 cup)
2 cups cooked, cooled long-grain white rice (about 9 oz.)
Freshly ground black pepper
1 Tbs. chili garlic sauce; more to taste
1/2 cup Fried Shallots
1/3 cup roasted salted peanuts, coarsely chopped
Fresh cilantro leaves (optional)

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

Nutrition Facts : ServingSize 4 to 6, Calories 370 kcal, Fat 120 kcal, SaturatedFat 2 g, TransFat 13 g, Carbohydrate 51 g, Sugar 8 g, Fiber 10 g, Protein 12 g, Sodium 560 mg, UnsaturatedFat 10 g

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

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

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

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

GREEK CUCUMBER BEAN SALAD



Greek Cucumber Bean Salad image

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

Provided by Julie Galatocky

Categories     Salad     Beans

Time 2h25m

Yield 8

Number Of Ingredients 12

1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

Steps:

  • Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
  • Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
  • Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g

SPICY CUCUMBER SALAD



Spicy Cucumber Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 large cucumbers
3 tablespoons soy sauce
1/4 teaspoon crushed red pepper
1 teaspoon sesame oil
1 tablespoon white vinegar

Steps:

  • Wash cucumbers and pat dry. Pound them lightly all over with a kitchen mallet.
  • Trim off the ends. Peel and cut cucumbers lengthwise into quarters.
  • Cut or scrape away seeds.
  • Cut each cucumber strip into 1 1/2-inch lengths. Trim corners of each piece to make them neater. Put pieces in a bowl and add remaining ingredients. Chill and serve.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 662 milligrams, Sugar 3 grams

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

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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