Black Bean and Cucumber Salad


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.

Prep Time:
15 mins
Total Time:
15 mins


  • 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


  1. Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.

  2. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.

  3. Drizzle dressing over cucumber mixture; toss to coat.

Nutrition Facts (per serving)

274 Calories
11g Fat
39g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 419mg 18%
Total Carbohydrate 39g 14%
Dietary Fiber 9g 34%
Total Sugars 9g
Protein 9g
Vitamin C 18mg 89%
Calcium 61mg 5%
Iron 3mg 16%
Potassium 633mg 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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