Cool Cucumber And Black Bean Summer Salad Food

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.

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.

SPICY CUCUMBER AND BLACK BEAN SALAD

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

CUCUMBER, MANGO, AND BLACK BEAN SALAD

Steps:

• Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

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.

COOL CUCUMBER AND BLACK BEAN SUMMER SALAD

Steps:

• Make sure everything is drained well, mix everything in a bowl and serve! Great alone, as a salsa for chips, or on a taco salad!
• (If you find your red onions garlic a little too spicy and hot, separately microwave them for 20-30~ seconds or longer depending on the strength of your microwave, and then add them.).

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.

BLACK BEAN, CUCUMBER AND FETA SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.