Cucumber and Bean Salad with Citrus Dressing

I wanted a side dish that would combine some fresh vegetables (cukes/peppers) with some easy protein (canned beans). The dressing is based on one from FoodTV; they used it on a different salad however I liked the sound of it and it worked out well.

Cucumber and Bean Salad with citrus dressing
Servings: 8-12
Prep time: 15 minutes
Total time: 15 minutes

Ingredients:

  • 1 14.5 oz. can chickpeas
  • 1 14.5 oz. can black beans
  • 1 cucumber, peeled, quartered, seeded and cut into 1″ pieces
  • 1 red pepper, seeded and cut into 2″ pieces
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 2 garlic cloves, pressed
  • 1 Tbsp. granulated sugar
  • 2 tsp. kosher salt
  • 1 tsp. red wine vinegar
  • 1 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/4 cup extra virgin olive oil

Directions:

  1. Rinse the chickpeas and black beans, add to a bowl with the cucumbers and red peppers.
  2. In a jar combine the remaining ingredients, shake well. Pour about half of the dressing over the vegetables, toss to combine. Taste and adjust salt and pepper to taste.
  3. Serve with remaining dressing available for those who want it.

Notes:
The vegetables can be combined up to 2 hours in advance and the the dressing can similarly be made up to a day in advance. Store both in the refrigerator until 30 minutes before serving.

I used Goya low-sodium chickpeas and black beans in this dish. If you aren’t using low-sodium beans then you might want to cut the kosher salt by half in the dressing.

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