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I came up with this cucumber-bean salad when I realized I had some leftover salad items that needed to be used up. It’s refreshing and light! It can be easily adapted to include your favorite salad ingredients.
Ingredients
- 1 seedless cucumber, quartered and cut into chunks
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup frozen corn, thawed
- ½ red onion, chopped
- 3 tablespoons extra-virgin olive oil
- 4 ½ teaspoons orange marmalade
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon ground cumin
- salt and ground black pepper to taste
Directions
Step 1
Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
Step 2
Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.
Step 3
Drizzle dressing over cucumber mixture; toss to coat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 274 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 8% |
| Sodium419mg | 18% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber9g | 34% |
| Total Sugars9g | |
| Protein9g | |
| Vitamin C18mg | 89% |
| Calcium61mg | 5% |
| Iron3mg | 16% |
| Potassium633mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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