Cucumber and Black Bean Salad
This light and fresh cucumber and black bean salad is the perfect summer side dish. It is refrigerator stable so make it once and snack on it all week!
Servings: 4 1 cup each
Ingredients
- 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
*Skip the feta to make this salad vegan! While the feta adds a nice touch, the salad is still super delish without.
Nutrition
Serving: 1Cup | Calories: 185kcal | Carbohydrates: 18g | Protein: 7g | Fat: 9g | Sodium: 247mg | Fiber: 6g