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Home > posts > 2016 > 03 > 2016-03-09_0800_BlackBean_Cucumber_salad.html

Black Bean Salad with Cucumber, Feta, and Crab Wednesday, March 09, 2016, 12:30 PM

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Meredith had the idea to make a black-bean salad for lunch. It is heavily based on This Kitchn recipe (local). We essentially cut the recipe in 1/3 and made some minor tweaks.

• Way more cucumber (~2 small for 1/3 the recipe)
• ~2.5 oz of lite feta
• Skip the corn
• Add lots of tomatoes
• (probably) extra cilantro
• Not sure of exact conversion of green onions, but used 2 (and no celery)
• About 1/3 lbs of leftover crab meat

It was pretty easy and made quite a bit of food and it tasted very good. Fresh flavors that went well together. We were a bit nervous about the crab but honestly, it was fine in the final result. I would consider doing this with canned tuna or something in the future. Basically, any way to add some protein.

In the future, we will also likely follow the Kitchn's note and add jalapeno. Also, Meredith pointed out that this would work really well with avocado.

[Smart] Points were also low. About 5 for the bean, 1-2 for the feta, and 0-1 for the crab.

Chilled Black Bean, Feta & Cucumber Salad (from The Kitchn)
Local Copy (U: guest, P: Name of my dog, all lower case)

Tags: black_beans, feta, lunch, salad