Black Bean and Cucumber Salad

Ingredients and Weight:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 English cucumber, thinly sliced
• 1 red bell pepper, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced (optional, for heat)

Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Combine all salad ingredients in a large bowl.
2. Whisk together all dressing ingredients in a separate bowl.
3. Pour dressing over salad and toss to coat.

Nutritional Information per serving (1/8 of recipe):

• Calories: 150
• Fat: 8g
• Carbohydrates: 20g
• Protein: 7g

Dish Characteristics:

• Fresh, light, and flavorful
• A perfect side dish for summer gatherings
• Can be made ahead of time and served chilled
• Suitable for vegan and gluten-free diets

User Comments:

• "This salad is so refreshing and healthy. I love the combination of black beans and cucumbers." - Mary H.
• "I added some grilled corn to this salad and it was a hit!" - John S.
• "This is a great salad to take to potlucks. It's always a crowd-pleaser." - Susan W.

Special Precautions and Tips:

• If you don't have a jalapeño pepper, you can substitute 1/2 teaspoon of chili powder.
• To make the salad ahead of time, prepare the salad and dressing separately and store in the refrigerator for up to 2 days. Combine just before serving.