Martha Stewart Black Bean, Cucumber, and Feta Salad

Martha Stewart black bean, cucumber, and feta salad is a quick bean salad made with black beans, crunchy cucumber and briny feta, ready in 20 minutes. It's an easy lunch salad for summer cookouts, potluck tables or busy weeknights, and it's a simple, no-cook recipe that feeds a crowd.

Toss everything together right in the serving bowl and taste it before you add the final pinch of salt. Feta is already salty, so skipping that taste test can leave the whole salad too sharp.

Martha keeps the dressing to just olive oil and fresh lime juice, so the tang cuts through the meaty beans without any heaviness. She also builds the salad around a big batch of black beans cooked in a pressure cooker, which means no soaking is needed.

Martha Stewart Black Bean, Cucumber, and Feta Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

250

kcal

Meaty black beans, crisp cucumber and creamy feta get tossed with cilantro, scallions and a bright lime dressing. Everything comes together in one bowl, so it's cool, crunchy and ready to serve right away.

Ingredients

• 6 cups Pressure-Cooker Black Beans
  

• 1 medium seedless cucumber, cut into ¼-inch pieces
  

• 4 1/2 ounces crumbled feta (1 cup)
  

• 1/3 cup chopped cilantro, plus more for serving
  

• 3 scallions, thinly sliced
  

• 1/4 cup extra-virgin olive oil
  

• 3 tablespoons fresh lime juice, plus wedges for serving
  

• Kosher salt and freshly ground pepper
  

Directions

• Gather the salad: Place 6 cups cooked black beans, the cucumber cut into 1/4-inch pieces, 1 cup crumbled feta, 1/3 cup chopped cilantro and 3 sliced scallions in a large bowl. Then pour in 1/4 cup olive oil and 3 tablespoons fresh lime juice.
• Season and toss: Season the salad with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Toss well until the beans and cucumber are evenly coated with the dressing.
• Garnish and serve: Top the salad with a little more chopped cilantro for a fresh finish. Then serve it with lime wedges on the side so everyone can add an extra squeeze.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned black beans instead of dried?

Yes, canned beans are the fastest route and the salad comes together in a flash. Drain and rinse them well first, and plan on about four 15-ounce cans to reach 6 cups.

How long does this salad keep in the fridge?

Stored in an airtight container, it keeps for up to 4 days in the refrigerator. The cucumber softens a little over time, so I like to stir in some fresh cilantro right before serving.

Can I make it ahead for a party?

Yes, since it holds well for days, you can mix it the day before and chill it. Hold back the feta and extra cilantro until just before serving so they stay fresh and crumbly.

How do I cook the black beans from scratch?

In a pressure cooker, unsoaked beans are ready in 20 to 25 minutes. On the stovetop, soak them overnight or use the quick soak first. Then simmer for about an hour, and 1 pound of dried beans makes the 6 cups you need.

What's the most common mistake with this salad?

Over-salting is the big one, because the feta already brings plenty of salt. Toss everything first, then taste and add salt a pinch at a time.