We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable salad
- Cucumber salad
Black beans, cucumber, sweetcorn, red onion and tomatoes are tossed with a marmalade, honey, cumin and lemon juice dressing in this filling salad.
1 person made this
- 1 cucumber, quartered and cut into chunks
- 1 (400g) tin black beans, rinsed and drained
- 150g cherry tomatoes, halved
- 165g frozen sweetcorn, thawed
- 1/2 red onion, chopped
- 3 tablespoons extra-virgin olive oil
- 4 1/2 teaspoons marmalade
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- salt and ground black pepper to taste
MethodPrep:15min ›Ready in:15min
- Toss cucumber, black beans, tomatoes, sweetcorn and red onion together in a large salad bowl.
- Whisk olive oil, 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.
Reviews & ratingsAverage global rating:(46)
Reviews in English (37)
I was looking for a new use for black beans and this recipe seemed interesting. Its fresh with a hint if sweetness from the honey and jam. I did substitute peach jam instead of marmalade.-22 Apr 2012
Light, refreshing and tasty. Didn't have orange marmalade or the peach marmalade as called out by the other reviewer. Used black raspberry jam instead and canned corn. Such a versatile recipe that you can substitute the jam you have on hand as well as other ingredients. Recipe is definitely a keeper.-22 Jul 2012
After a while, it seems that all recipes for salads with cucumbers, black beans, corn, and cumin taste alike. This one has differentiated itself by using the honey and orange marmalade in its dressing which gives it just the right amount of sweetness. Will make this one again and most likely cut back the olive oil to 2 Tbsp.-08 Mar 2013
- 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
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.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Changes and swaps
Jicama would be an excellent addition to this salad, or you could swap the cucumber with it. Marinate it in some of the dressing in advance for a more flavorful result.
Mix some jalapaneos with your bell peppers for a spicy version.
Add a mixture of a variety of bean types for more visual interest.
Use a higher ratio of beans for a more filling salad. This also works well if you plan to fill a burrito with it.
If you want to heat your burrito, swap out the lettuce cucumber for more beans, peppers, jicama, or marinated radish.
The beans go really well with the sweet ginger citrus dressing. The dressing brightens up the beans and corn.
You can swap the miso paste for tamari, soy sauce, sea salt, or omit altogether.
You can swap the orange juice with apple sauce, apple butter, or another citrus of your choice. You may need to adjust the amount of sweetener to compensate.
Black bean salad recipes - 8 recipes
Back bean and corn pasta is very easy to make and always a great salad to take to any occasion!
- 1 (16-ounce) box rotini tri-colored pasta, cooked
- 2 cans black beans, rinsed and drained
- 1 small bag frozen corn, thawed
- 1 can Rotel
- 4 green onions, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup white onion, chopped
- 2 1/2 tablespoons fresh cilantro chopped
- 3/4 of a large bottle of Zesty Italian dressing
Chopped Corn & Black Bean Mason Jar Salad
A super easy way to make individual salads, whether you're entertaining or meal prepping for the week
- 5 wide mouth quart size mason jar salads
- 1 1/4 cup salsa
- 1 6 ounce container plain Greek yogurt
- 1 quart cherry tomatoes, halved
- 1 red onion, chopped
- 2 cans black beans, drained and rinsed
- 1 (12-ounce) package frozen corn, thawed
- 2 avocados, peeled and chopped
- 5 ounce block pepper jack cheese, cut into small cubes
- 4 to 5 cups romaine lettuce, chopped
- 1/4 cup or more cilantro, chopped (optional)
Three Bean Salad
Quick and easy to make, just toss the ingredients in a bowl and let marinate for up to 6 hours
Quinoa Is a Versatile Superfood
Quinoa’s fluffy texture and versatility easily add protein, antioxidants, and B vitamins to vegetarian or vegan dishes, and it’s yummy at any temperature.
Is quinoa gluten-free? Yes, quinoa is entirely gluten-free while still providing complex carbs.
This superfood is easy to substitute into almost any recipe. Its subtle, nutty taste makes it an excellent fit for beefing up soups, salads, side dishes, or even breakfast bowls with a little extra nutrition.
This versatile seed comes in a variety of colors. The most common available are white, red, and tri-color which is a blend of white, red and black. White quinoa is the fluffiest so it’s best as a replacement in rice dishes. Red and tricolor work best in salads because they have a firmer texture and hold their shape without becoming too mushy.
This quinoa salad actually tastes better after a day once the flavors meld. The salad itself comes together quickly, and will keep in the fridge for 3-5 days.
Mexican Black Bean Salad Recipe
This salad is a great addition to your go-to recipes list because it is versatile, easy to make and also very healthy. Enjoy it as a meal, a dip or as a side dish.
The black bean tastes earthy and makes this dish ultimately Mexican when combined with avocados and jalapenos. With all the other vegetables and fruits included in this recipe, this dish is so healthy and can be enjoyed by everyone. Did I say that it is easy to make? I just cannot stress that enough! Also, watch the recipe video tutorial attached and see how quick and easy this recipe is!
What is black bean salad?
It is a dish full of vegetables, fruits, spices, and seasonings that make it taste so much better. Being a salad, you can tweak what goes into this recipe. This just makes this easy recipe all the more enticing to prepare.
What do you need to make this recipe?
All you need to have on hand are black beans, sweet corn, cherry tomatoes, avocado, bell peppers, jalapeño, corn chips, lime, olive oil, and a bunch of seasonings for flavor.
You can adjust the amount of garlic, red and green onions, cilantro, red wine vinegar, chili powder, cumin, and salt.
This Cucumber, Corn, Black Bean, and Avocado Salad Is Delicious and Filling
This refreshing salad is crafted with basic ingredients, but it's a delicious, low-calorie way to combine the complementary flavors of cucumbers, tomatoes, and cilantro. We don't blame you if you eat this salad every single day — it's that good. It takes about 10 minutes to make and I think it tastes even better the next day!
At under 300 calories, one serving offers almost 12 grams of fiber and 10 grams of protein, so after enjoying one crunchy bite after another, you'll feel full, satisfied, and energized. With such a high fiber and water content, this recipe can help prevent belly bloat.
Leftovers save well, so make it ahead!
Another feature of this black bean salad: it can sit in the refrigerator for up to 3 days without losing flavor, so it’s perfect for making ahead and eating off of all week. Or for sitting for hours on the potluck table. When I saw it had ½ cup apple cider vinegar, I knew we’d love it. A lot of salads lose flavor over time, but using a lot of apple cider vinegar helps it to stay tangy in the fridge for days.