Cucumber and Black Bean Salsa Salad
Recipe courtesy of CanolaInfo.org.
1 large cucumber, diced
1 cup grape cherry tomatoes, halved
1 (19-ounce) can black beans, drained and rinsed
1 medium green pepper, seed and finely chopped
1/4 cup red onion, finely chopped
1 medium jalapeño pepper, seeded and minced (optional)
1/4 cup chopped fresh cilantro
Grated rind and juice of one medium-sized lime
2 teaspoons cider vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- Combine all ingredients in a medium bowl and toss gently, yet thoroughly to blend.
- Serve immediately or cover with plastic wrap and refrigerate up to 4 hours for peak flavors.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories: 60; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 3g; Protein: 3g; Sodium: 190mg.
Recipe and photograph courtesy of CanolaInfo.org.