Black Bean and Cucumber Salad recipe

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Ingredients

1 seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
½ red onion, chopped
3 tablespoons extra-virgin olive oil
4 ½ teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon ground cumin
salt and ground black pepper to taste

Nutrition Info

274 calories
carbohydrate: 38.7 g
cholesterol: : -
fat: 11 g
fiber: 9.4 g
protein: 8.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 419.3 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.

  2. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl, season with salt and pepper.

  3. Drizzle the dressing over the cucumber mixture, toss to coat.

Recipe Yield

4 servings

Recipe Note

I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.

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