Recipe: Chilled Black Bean, Feta & Cucumber Salad

Healthy Lunch Recipes from The Kitchn

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This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you're all set.

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This is definitely a go-to summer dish for me — quick, filling, nutritous, and so versatile! Pack it in a pint jar and bring it to work for the perfect lunch, eat it over butter lettuce with a citrus vinaigrette, scoop it up with corn chips, or even eat it in a wrap. Garnish it with a sprig of cilantro and a few lime wedges, and you can even take it to a party!

Chilled Black Bean Feta Cucumber Salad

Serves 6 to 8

3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can whole kernel corn (or about 1 1/2 cups fresh corn)
1/2 cucumber, finely diced
1 cup chopped cilantro
2 to 3 limes, juiced
1/2 cup chopped celery or green onions
1 to 2 cups crumbled feta
1/3 cup red wine vinegar
Sea salt, cracked black pepper, and cumin to taste

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.

Recipe Notes

  • Add one or two fresh diced jalapeños for the perfect kick.

(Image credits: Michaela Cisney)

Per serving, based on 6 servings. (% daily value)
10.2 g (15.6%)
6.1 g (30.6%)
0 g
68.6 g (22.9%)
20.9 g (83.7%)
6.6 g
26.8 g (53.6%)
33.4 mg (11.1%)
442 mg (18.4%)