Yummy, delicious, and super refreshing, this Cucumber and Black Bean Salad screams summer cooking! This is the kind of salad that adds that bit of zest when you’re having a BBQ party or a beautiful Sunday brunch. And let’s not kid ourselves, it’s darn healthy too with the freshness of cucumbers and the protein punch of black beans. A bit tangy and packing a slight heat with a crunchy texture, it is a definite crowd-pleaser! You’d love this salad not just for the taste, but also for how simple it is to put together, truly a gem for those lazy days or quick fix meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4 servings
- Yield: 4 cups
Now enough of the chit-chat, let’s take a deep dive right into the making of our cool Cucumber and Black Bean Salad.
Ingredients & Equipment You’ll Need
For this recipe, you’ll need the following ingredients:
- 1 large cucumber
- 1 can black beans (15 ounces), drained and rinsed
- 1 red bell pepper, diced
- Half a red onion, diced
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and Pepper to taste
And for equipment:
- A large mixing bowl
- Sharp kitchen knife
- Can opener
- Whisk or spoon for mixing
Cilantro adds a fresh kick, while the lime juice gives a tangy twist to the salad. The cumin provides a warm flavor that complements well with the black beans.
How To Make Cucumber and Black Bean Salad
- Start by prepping your ingredients. Dice the cucumber, red bell pepper, and red onion, and chop the cilantro.
- Open the can of black beans, drain and rinse them properly to remove any excess sodium.
- In a large mixing bowl, combine all the prepped ingredients, adding the black beans last to avoid mashing them.
- In a small bowl whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour this dressing over your salad ingredients, gently mixing everything together, ensuring each component gets covered in the dressing.
- Let the salad sit for a few minutes so the flavors can meld together. You can serve it immediately or chill it in the fridge before serving.
Tips For The Best Results
- Always rinse your canned beans to remove excess sodium
- Chop your vegetables small to get a little bit of everything in each bite
- Let the salad sit for about half an hour before serving to let the flavors meld
Storage Tips
- Store in an airtight container for up to 3 days
- Do not freeze this salad as cucumbers don’t freeze well
Frequently Asked Questions
Q: Can I use freshly cooked black beans?
A: Yes, you can. Make sure to cool them first and measure about 1.5 cups.
Q: Can I replace the red bell pepper?
A: Absolutely, feel free to use any bell peppers you prefer or have on hand, the taste might slightly vary.
Q: What if I don’t like cilantro?
A: You can replace it with parsley or just skip it.
Q: How long can I store this salad?
A: In an airtight container in the fridge, it stays fresh for up to 3 days.
Q: Is this salad vegan/vegetarian?
A: Yes, this salad is both vegan and vegetarian.
Nutritional Facts of Cucumber and Black Bean Salad
Each serving of this salad contains: Calories: 150, Fat: 4g, Sodium: 15mg, Carbohydrates: 20g, Fiber: 7g, Protein: 7g.
In conclusion, this Cucumber and Black Bean Salad is a rocking mix of taste, health, and convenience! It’s a robust salad perfect for a light lunch or as a side dish with your main course. And, why not? You could even scoop it up with your favorite tortilla chips for a funky twist. Enjoy lads!
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