If you need one more fresh summertime salad for this Memorial Day weekend, I’ve got ya! This light and fresh Cucumber and Black Bean Salad is the perfect side for all your summer grilling, but also works great as a taco topper, base for a bowl meal, or even a chunky salsa for chip dippin’. The freshness of the cucumber balances the earthy black beans, and the tangy homemade vinaigrette keeps everything light and fresh!
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Keep it Simple or Spruce it Up
You know I love to keep my food as simple as possible, but this salad is flexible enough to handle additions, if you happen to have them on hand. Might as well use up any lingering ingredients in your fridge, right? Here are some other ingredients that would go great in this Cucumber and Black Bean Salad:
- Corn kernels
- Avocado
- Diced red bell pepper (fresh or roasted)
- Diced Green bell pepper
- Jalapeño
- Diced tomato
- Cotija cheese
- Pineapple
“I Hate Cilantro!”
I hear ya. You got dealt the cilantro-hating genetic hand, but this Cucumber and Black Bean Salad still looks so delicious! Luckily, this salad is one of the few instances where I think parsley would work equally as well. Parsley goes great with cucumber, so it would be just as home here as the cilantro. We all win!
How to Serve Cucumber and Black Bean Salad
This is another great “refrigerator salad” that you can keep on hand and add to just about any meal you eat throughout the week. And not only does it hold up well, the flavor gets better as it marinates in the fridge.
Its obvious use is as a side dish, and it would go particularly well with grilled meat, something like our Honey Chipotle Chicken, or as a side to cheese enchiladas. I’ve also been using it as a base for bowl meals (add an egg and a spoonful or two of salsa verde), it can be spooned onto tacos as a sort of chunky salsa or relish, or you can scoop it up with chips for a fresh vegetable-y dip!
Cucumber and Black Bean Salad
Servings 4 1 cup eachIngredients
- 1 15oz. can black beans ($0.49)
- 1 cucumber ($1.29)
- 1/3 cup finely diced red onion (about 1/4 onion) ($0.11)
- 1/2 cup chopped cilantro, loosely packed ($0.20)
- 2 Tbsp crumbled feta (optional)* ($0.55)
- 2 Tbsp olive oil ($0.32)
- 2 Tbsp apple cider vinegar ($0.12)
- 1/2 tsp ground cumin ($0.05)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked black pepper ($0.03)
Instructions
- 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.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!I live for cucumbers in the summertime!! If you want more cucumber salads, check out my Super Fresh Cucumber Salad, Creamy Cucumber Salad, Sesame Cucumber Salad, or Lemony Cucumber Couscous Salad.
How to Make Cucumber Black Bean Salad – Step by Step Photos
Let the red onion soak in ice water for about 5 minutes before you begin. This takes the sharp edge off their flavor. I like to slice them before soaking to maximize the water contact, then finely dice them after soaking. You’ll only need about 1/3 cup once diced, or about 1/4 of a medium red onion.
Rinse and drain one 15 oz. can of black beans. Let them drain well while you chop the rest of the ingredients.
Dice one cucumber into small pieces, about the same size as the black beans. The most efficient way to do this is to slice the cucumber, then stack a few of the slices, and cut crosswise into cubes. Take care when stacking and cutting, as the cucumber slices can be slippery. So watch those fingers!
Finely dice the onion after soaking, and roughly chop about 1/2 cup of cilantro. Combine the cucumber, black beans, red onion, cilantro, and 2 Tbsp feta in a large bowl.
In a separate small bowl, stir together 2 Tbsp olive oil, 2 Tbsp apple cider vinegar, 1/2 tsp ground cumin, 1/8 tsp garlic powder, 1/4 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Pour the dressing over the salad ingredients.
Gently fold the ingredients together until everything is combined and coated in dressing. Let it sit to marinate for at least ten minutes before serving, or refrigerate for up to 4-5 days. Make sure to give it a brief stir to redistribute the dressing just before serving each time.
I make this at least once a week and always double the recipe. Usually add more vinegar to zip it up. Have recommended this recipe to others. Could eat it everyday!
I loved this salad. It’s going to be my go to salad for picnics and gatherings this year. Delish, healthy, easy! Thank you!
I made this for lunch today. It was so easy and delicious! I put 1/4 teaspoon of chili powder instead of 1/2 teaspoon of cumin in it, and it turned out great. I will be making this again. Thank you for the yummy recipe!
Better than expected, and I was already excited about the recipe! I left out feta and cilantro since I don’t have any (had 3 cucumbers to use up) and added a can of corn. Added some apple juice and chili powder as well! Eating in a bowl with tortilla chips but would def love this in some tacos… we have lots of lentils to use up ;) Thanks for the recipe Beth!
What a great way to use those summer cucumbers. Also like how you can add extras, like tomatoes or corn or peppers, and use what you already have available.
Have made this twice with varying ingredients and it was delicious both times.
Fabulous. I added 1/8 tsp chili powder an 1/2 tsp sugar an drizzle of honey to the dressing. It’s to die for.
Absolutely fabulous. I added 1/8 tsp chili powder an 1/2 tsp sugar an drizzle of honey to the dressing. It’s to die for.
i’m here because i dumped the last of these leftovers into some cold pasta i had to use up and the resulting unplanned pasta salad was SO. GOOD. looking forward to making this at least a few more times while cucumbers are fresh.
This is a regular in my meal prep because it is so easy, and so tasty! It lasts all week in the fridge and is so flexible! I usually toss the beans in trader Joe’s chili lime seasoning first, the pile in the veggies. I like a blend of corn, red pepper, and some greens – kale, parsley or spinach. Sometimes I have it with tofu, sometimes in a corn tortilla sometimes just in a bowl with crackers. Fantastic recipe.
I love this salad! I eat it as a side dish, wrapped in a tortilla as a quick burrito, or mixed with a diced hard boiled egg for breakfast. Leftovers hold up well in the fridge for a few days.
I substitute parsley for the cilantro (personal preference). I’ve used different kinds of onion (or no onion) depending on what I have on hand, and it has always been delicious!
I paired this with some chipotle cod as a filling for fish tacos and I don’t regret it! Great recipe
I just made this as a work lunch for a family member at short notice. I didn’t have any cucumbers and wouldn’t be going shopping in time, so I used two zucchini about the same size as cucumbers. I suspect the drier zucchini will help the salad hold up a little longer than cucumber.
And, since I don’t keep ice cubes on hand for ice water, and I had white vinegar instead of apple cider vinegar, I soaked the onion in 2 TBSP. cranberry-apple juice + 1 tsp. white vinegar in the fridge. When ready to slice the onion, I poured off the vinegar-juice in to a measuring cup and stirred in the oil and seasonings to pour over the whole salad when done.
Well, I think my substitutions worked, we’ll have to see if the person it’s for likes it. If not, more for the rest of us!
I didn’t want to make this salad – I just didn’t think it sounded good. But I needed a salad for a family event on short notice, and I had all the ingredients – which was obviously a sign :).
This salad is very yummy. It’s a big hit – with tortilla chips as a dip, scooped onto a bowl of lettuce, stuffed into a pita (my personal favorite), and as a side.
So good! I can already tell that I will be going back to this salad again this spring and summer. I had it with salmon, but the leftovers made a good quick meal by themselves (I actually dipped some blue corn tortilla chips in). I added about half a can of chickpeas that I had in the fridge, and it upped the protein content even more. I would probably also use a bit more feta next time.
This is a great “use what you have” recipe! I had half a can of black beans and two mini cucumbers that I wanted to use up and eat for lunch. I made this recipe, minus the red onions and feta because I didn’t have any, and it is fabulous! I added some mashed avocado to it as well because I had some of that in the refrigerator. It was a very filling salad/side to go work my leftover soup.
Delicious on a hot summer day! Makes a good work lunch too! Thank you!
Excellent.
I am glad to know about soaking red onion to take the edge off.
My personalizations. I added green pepper because red pepper was not on sale. I sprinkled sesame seeds on the salad, mixed in. Let over several hours, as suggested.
You are just the blessing you hope to be Beth.
WOW. This salad is amazing! It manages to be both cool and refreshing yet hearty and filling (I added a diced avocado bc I have some that need to be used). Absolutely delicious, this will definitely be a staple recipe in my house.
Thoughts on adding quinoa to this recipe? I love all the other quinoa salads on this website and have now tried them all. I was considering converting this to a quinoa salad to make the fresh ingredients go a little further.
I think cooled quinoa would be delicious!
Great salad for hungry students
It sure is Emma!
This salad has become a staple in our house. I make a batch at least once a week (with the addition of bell peppers). The most recent batch also has corn, and then we tossed it all with some leftover rotisserie chicken, which makes an excellent one-bowl cold lunch. A variant I’m considering but haven’t tried yet is replacing the feta with pepperjack.
I add bell peppers to mine too! It’s so versatile to add to. Thanks for sharing Evelyn.
Followed the recipe exactly except I didn’t have feta and used goat cheese. It made the salad creamy (which didn’t look so hot but still!) and was delish! We ate it with white long-grain rice with butter and cilantro and paired it with your Cilantro Lime Chicken. The oohs and ahhs that came out of our mouths ~~ followed by “oh, it’s heavenly!” would have made a great audio! So incredible! Thanks Beth for another meal that’s taken first place in my rotating recipes!
My whole family enjoyed this recipe and the leftovers as well. In fact, they were disappointed when it was finished. Two out of five of us are vegetarian but it was a hit with everyone. Delicious with pita bread and on its own! We can easily bring this to school or work for a healthy and filling meal.
I made this last night and it was incredible!
I substituted garbanzo beans for the black beans. to make it more of a Mediterranean salad. I’ll be eating this all summer!
This was delicious! I used it as a side to go with some shrimp I sauteed with jerk seasoning. A really great, light yet filling dinner. My boyfriend thought it could use some more sweetness, so next time I might add pineapple or red bell pepper (or both!) as you suggested. I’ve never thought of pairing black beans with cucumber before, but I really liked it, and I look forward to doing more riffs on this salad in the future!
This was a delicious recipe – even though I accidentally forgot the cilantro. We ate it over 5 days and it was still delicious. Definitely making this one again
What can I sub for pineapple? Thanks
There is no pineapple in this recipe. Am I misunderstanding your question?
Made this today and it is truly delicious! Perfect summer recipe. Vibrant & healthy! Thank you so much for this!
Made this with fresh mint instead of cilantro and it turned out wonderful!
I had no idea you could soak onions to soften their flavour!!
This is a great way to use up what’s in the fridge as well, as you’ve suggested. Thank you for taking the time to come up with these simple, versatile and delicious recipes.
This recipe was most welcome! I’m subscribed to Imperfect Produce and, while I love cucumbers, I very rarely can eat the large amounts they send. This was great as a side to some Mexican food for lunch and I’ll be munching on it as a snack for the next few days.
I tend to have a hard time finishing all of the cucumbers I buy, so this will be a great way to use them up!
Amazing as always!
Thank you so much for the recipe 🙂
Keep up the good work
I only have apple cider vinegar with mother. Can I use that.
Yes, that will work fine. :)
nice.. the ingredients are very simple and can find easily in my kitchen too
Does anybody know if this is good warmed up? I’m thinking of using the recipe for weekly meal prepping. I personally don’t like cucumbers but this sounds like something my husband would really like – I just don’t know if it’s only supposed to be served cold.
Lovely, fresh taste. Thanks for another versatile recipe that I can see using this summer in multiple variations.
Perfect timing for me since cucumbers were on sale last week at my normal grocery store and I had overestimated how many we would eat by one. I also had some queso fresco that I was trying to finish off so used that in place of the feta. Swapped parsley for the cilantro and a tsp minced garlic for the garlic powder and added a cup of thawed corn. Very yummy. Looking forward to trying it in the future with some of the other optional ingredients you suggested and also think it will be nice over some baby spinach/kale/chard once the garden starts producing.
One of my favorite things about your recipes is how easy and intuitive it is to alter your base recipes for personal taste or based on what is available.
Yum—I just made this and am trying to not eat it all before dinner! I made the dressing right in the large bowl because I hate washing dishes.
Hello! I love all your recipes and this looks to be another great one! If I store this in the fridge for the next few days, do I keep the dressing separate? Thank you!
I store it with the dressing so that the flavors have plenty of time to blend together. Just remember to give it a brief stir before you serve it each time, so the juices and flavors get redistributed over everything. :)
Just wondering, I like the flavor of onion, but hate the texture. Can I grate it into the dressing as opposed to having it be chunky in the salad?
Sure, I think that would work well. :)
I can’t wait to try this! Cucumber and black beans are two of my favorite things. Just wish I had the cilantro at home I could make it today!