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Cucumber and Black Bean Salsa Salad

Cucumber and Black Bean Salsa SaladRecipe courtesy of CanolaInfo.org.

Recipe Ingredients:

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

Cooking Directions:

  1. Combine all ingredients in a medium bowl and toss gently, yet thoroughly to blend.
  2. 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.