Thursday, July 5, 2012

Black Bean Summer Salad

Lately, I've been embracing fresh vegetables and working to incorporate them into my meals in creative and delicious ways. Not only is it healthy, it is also extremely tasty when done right. This particular black bean salad turned out to be fantastic. It works excellent as a side dish to grilled salmon and makes for a beautiful, colorful plate.

FEST Black Bean Summer Salad
Yield: about 4 cups
Total Time: about 15 minutes


1 can black beans, drained and rinsed
1 cucumber, chopped
2 roma tomatoes, seeded and chopped
2 nectarines, peeled, pitted and chopped
1/2 cup crumbled feta cheese
2 Tablespoons chopped green onions
1 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Juice of 1 lime (about 2-3 teaspoons)


Mix all ingredients together. Serve with grilled salmon or other cooked poultry.


Holly said...

that looks delicious! definitely going to try!

Sofia said...

Looks delicious!

Mode a'Portee said...

Thanks for sharing.. Will surely try it on our table...

CamMi Pham said...

That looks really good thanks for sharing love

Mimi Finerty said...

wow what an awesome recipe. I've made something similar with fresh black eyed beans and some local Cypriot feta with cucumber and onion. But I like the touch of the nectarines. I never think to put fruit in savoury things but I think the sweet addition works so well with many flavours.

This dish is a perfect light dinner for the hot Cyprus weather. Thanks for sharing. :)