Black bean and cucumber salad

    (39)
    15 min

    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

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Ready in:15min 

    1. Toss cucumber, black beans, tomatoes, sweetcorn and red onion together in a large salad bowl.
    2. Whisk olive oil, marmalade, lemon juice, honey and cumin together in a bowl; season with salt and pepper.
    3. Drizzle the dressing over the cucumber mixture; toss to coat.

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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (34)

    by
    21

    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  (Review from Allrecipes US | Canada)

    by
    13

    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  (Review from Allrecipes US | Canada)

    by
    12

    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  (Review from Allrecipes US | Canada)

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