Black Bean and Cucumber Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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. 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 |
1/2 red onion, chopped |
3 tablespoons extra-virgin olive oil |
4 1/2 teaspoons orange marmalade |
1 tablespoon lemon juice |
1 teaspoon honey |
1/2 teaspoon ground cumin |
salt and ground black pepper to taste |
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.
|
|