Black Bean Cucumber Tomato Salad (No Corn)
This Mediterranean black bean salad is fresh, filling, and made without corn. A simple mix of beans, summer veggies, and a bright lemon vinaigrette. This dense bean salad is super filling and great for meal prep, cookouts or summer dinners.
Servings 4
Calories 318kcal
Ingredients
- 2 cans black beans 14 oz cans
- 1/2 large English cucumber
- 1/2 medium red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons flat leaf parsley, chopped
- 2 tablespoons capers
Lemon Vinaigrette
- 1 large large lemon, juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Drain the black beans and rinse them well. Soak the black beans in fresh water 2-3 minutes.2 cans black beans
- Make the dressing in the bottom of the bowl. Measure the lemon juice, red wine vinegar, olive oil, dijon mustard and spices into the bowl and stir well until well combined.1 large large lemon, juiced, 2 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 1/4 cup olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano
- Cut the cucumber in 1/2 inch pieces. I like to cut them in half lengthwise, then half again lengthwise. Then cut into 1/2 in pieces. Add the cucumbers into the bowl with the dressing.1/2 large English cucumber
- Cut the tomatoes in half, chop the red onion and finely chop the parsley. Add the veggies in the bowl with the veggies.1/2 medium red onion, chopped, 1 cup cherry tomatoes, 3 tablespoons flat leaf parsley, chopped
- Add the capers and drained black beans to the bowl with the rest of the ingredients.2 tablespoons capers
- Stir well and serve immediately or allow to rest 15 minutes - 2 hours to let the flavors combine even more.
Video
Notes
- Use the right cucumber - Use a thin-skinned cucumber like English or Persian for the best texture and easiest prep.
- Prep thicker cucumbers properly - If using garden cucumbers, peel at least half the skin and scoop out the seeds.
- Rinse the beans well - Drain and rinse the black beans thoroughly before using.
- Mellow the red onion (optional but helpful) - If you want a milder flavor, soak chopped red onion in red wine vinegar for 5 minutes, then drain before adding.
Nutrition
Calories: 318kcal | Carbohydrates: 37g | Protein: 13g | Fat: 15g | Fiber: 13g | Sugar: 3g
