Black bean and cucumber salad


Side dish today, October 2, 2016
A great and refreshing salad for any kind of meat, poultry or fish
4 servings

  • 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

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

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

Drizzle the dressing over the cucumber mixture; toss to coat.

Nutritional notes:
Calories per serving 274
Carbs per serving 38.7 g

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