Ingredients for Black Bean Cucumber Salad
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 large cucumber (diced)
- Tomatoes
- Green Pepper
- Celery
- 1/2 red onion (finely chopped)
- 2 tablespoons olive oil
- Balsamic Vinegar
- Salt And Pepper
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How to Make Black Bean Cucumber Salad
- Combine 1 (15-ounce) can black beans (rinsed and drained), 1 large cucumber (diced), 1/2 red onion (finely chopped), 1/2 cup chopped cilantro, and 1 jalapeño pepper (seeded and minced – optional) in a medium bowl.
- In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the black bean mixture and toss gently to combine.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours or overnight.
- Taste and adjust seasonings as needed before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
5g
Carbs
8g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Salads Side Dishes Beans Vegetables American Easy Central American Beginner Cook Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Midwestern Inexpensive Black Beans Healthy 2 Low In Something Onions 3 Steps Or Less
