Recipe: Chilled Black Bean, Feta & Cucumber Salad
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.
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 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
Serves6 to 8
(15-ounce) cans black beans, drained and rinsed
(15-ounce) can whole-kernel corn (or about 1 1/2 cups fresh corn)
medium cucumber, finely diced
- 1 cup
- 2 to 3
- 1/2 cup
chopped celery or green onions
- 1 to 2 cups
- 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.
Add one or two fresh diced jalapeños for the perfect kick.