Summer is all about fresh and light salads like this Black Bean Cucumber Feta Salad. Fresh cucumber, red onions, bell peppers with black beans and feta. I just tossed it in olive oil and apple cider vinegar to keep it simple. A great summer side!

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I’m bringing another fresh, light and easy salad to the table today. I cannot get enough of summer salads with the current heatwave. These past few days it’s been too hot to cook any real food or even turn on the barbecue. I’ve been mainlining on food like salads, ice cream (yes!), sandwiches and anything else that doesn’t require a stove or oven. Cooking will resume when the temp drops a few degrees. In the meantime, get some fresh ingredients and let’s take a look at this super easy salad.

Check out The Best Summer Salad Recipes!

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What Is This Salad Like

• Difficulty – This is a very easy salad to make. It requires few ingredients and takes only about 15 minutes to put together. It’s best to allow the salad to chill for about one hour before serving.
• Taste – A very fresh and light flavour. The black beans add a great flavour and substance to the salad. Then mixed in with fresh vegetables and salty feta. This salad is wrapped up in a basic vinaigrette. 
• Serving – This salad will make four servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Black beans – I used a can of ready cooked black beans, drained and rinsed.
• Cucumber – Choose a firm cucumber and you can partially peel it or leave the skin on if you prefer.
• Red bell pepper – I added a red bell pepper to this salad for a little sweetness and colour.
• Red onion – Again this adds a pop of colour as well as a little sharpness.
• Feta cheese – A nice salty feta cheese adds a great flavour to this fresh salad.
• Vinaigrette –  I made a simple vinaigrette from olive oil, apple cider vinegar, parsley and salt. It worked perfect.

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Instructions

1. Combine salad ingredients – In a large salad bowl, combine the black beans, cucumbers, bell peppers, red onion and feta cheese.
2. Make vinaigrette – In a small bowl combine the olive oil, apple cider vinegar, salt and parsley. Whisk to combine.
3. Add vinaigrette and chill – Pour the vinaigrette over the salad and toss to combine. Cover and chill for one hour.
4. Serve – Serve this salad fresh and chilled from the fridge for best results.

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Recipe Tips

• Prep ahead – The vegetables can be chopped and stored in the fridge up to 24 hours before assembling the salad.
• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
• Adjust vinaigrette – The vinaigrette for this salad is very basic, adjust portions to suit your taste buds.

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Substitutions

• Red bell peppers – Add yellow or green for a slightly different colour and flavour.
• Red onions – While these are the best choice for the salad, you can also use green onions or white onions.
• Vinaigrette – If you like other flavours, a lime vinaigrette would also work really well. You and even use balsamic vinegar for this salad as well.

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Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!