Best Chilled Black Bean Feta Cucumber Salad Recipes

Chilled Black Bean, Feta & Cucumber Salad image

Provided by lecole54

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

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 medium cucumber, finely diced
1 cup cilantro, chopped
2 -3 limes, juiced
1/2 cup celery or 1/2 cup green onion, chopped
1 -2 cup feta, crumbled
1/3 cup red wine vinegar
sea salt, cracked black pepper, and cumin to taste

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.

Nutrition Facts : Calories 343.4, Fat 7, SaturatedFat 4.1, Cholesterol 22.2, Sodium 528.9, Carbohydrate 54.8, Fiber 15.8, Sugar 3.8, Protein 19.5

Black Bean, Cucumber, and Feta Salad image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 8

6 cups Pressure-Cooker Black Beans
1 medium seedless cucumber, cut into 1/4-inch pieces
4 1/2 ounces crumbled feta (1 cup)
1/3 cup chopped cilantro, plus more for serving
3 scallions, thinly sliced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper

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.

Black Bean Salad with Feta image

Provided by stacylu

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 8

3 cups cooked black beans, rinsed and drained
1/4 cup olive oil
3 -4 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
2 -4 scallions, thinly sliced
1 small green pepper, in chunks
1/4 lb feta cheese, crumbled
2 medium tomatoes, diced

Steps:

Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
(Overnight is best) Before serving add feta, tomatoes and green peppers.