Cucumber and Black Bean Salsa Salad

Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad.

1 large cucumber, diced (about 1 1/2 cups/375 mL)
1 cup sweet grape cherry tomatoes, halved 250 mL
1 (15oz/443 mL) can black beans, rinsed and drained
1/4 cup finely chopped red onion 60 mL
1 medium green bell pepper, seeded and finely chopped (about 1/2 cup/125 mL)
1 medium jalapeno, seeded and minced (optional)(about 1/4 cup/60 mL)
1/4 cup chopped fresh cilantro leaves 60 mL
1 medium lime, zested and juiced (about 2 Tbsp/30 mL zest and 1/4 cup/60 mL juice)
2 tsp cider vinegar 10 mL
1 Tbsp canola oil 15 mL
1/4 tsp pepper 1 mL

1. In medium bowl, combine cucumber, tomatoes, beans, onion, peppers, cilantro, lime zest and juice, vinegar, canola oil and pepper.
2. Toss gently yet thoroughly to blend. Serve immediately or cover and refrigerate up to 4 hours to blend flavors.
Preparation time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

10 servings

1/2 cup (125 mL)

Per Serving

Recettes connexes

This is a light and summery dish that shows off corn and tomatoes at their best. Canola helps keep saturated fat to a minimum.

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