Dude, who was gonna tell me that black bean flowers are so vibrant purple?! Like, these are seeds I got at the grocery store that were meant for cooking?!
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Dude, who was gonna tell me that black bean flowers are so vibrant purple?! Like, these are seeds I got at the grocery store that were meant for cooking?!
Black Bean, Cucumber, and Feta Salad
Ingredients
6 cups cooked black beans 1 medium seedless cucumber, cut into ¼-inch pieces 4 ½ ounces crumbled feta (1 cup) ⅓ cup chopped cilantro, plus more for serving 3 scallions, thinly sliced ¼ cup extra-virgin olive oil 3 tablespoons fresh lime juice, plus wedges for serving Kosher salt and freshly ground pepper
Directions
Combine all ingredients; season and toss:
Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper; toss well to combine. Top with more cilantro and serve with lime wedges.
How to Store Black Bean, Cucumber, and Feta Salad
This salad can be refrigerated in an airtight container for up to 4 days.
Originally appeared: Martha Stewart Living, September 2018
[from my recipe blog "Continual Feasts"]
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