Black Bean, Cucumber, and Feta Salad
With the warmer weather and the vibrant spring blooms, my mind turns to the impending swimsuit season. I’ve found myself craving lighter foods and brighter flavors and maybe you have too. I whipped up this salad as a side to my Southwestern Salmon Cakes, but it actually works well as a dip with tortilla chips or a salsa on a quesadilla. You can add or substitute other vegetables like red pepper, jicama, jalepenos, etc if you would like and just make a little extra dressing. I love the confetti colors on the plate.
Black Bean, Cucumber and Feta Salad
1 clove of garlic, smashed to a paste with a big pinch of salt
Grated zest of 1 lime
3 tablespoons lime juice
2 tablespoons orange juice
1/4 teaspoon cumin
1 big squirt of Sriacha sauce
2 tablespoons extra-virgin olive oil
2 medium tomatoes, diced
4 kirby cucumbers, peeled and diced
1 can of black beans (15 ounce)
3 ounces of feta cheese, crumbled (low-fat works well in this)
1 avocado, diced
1/4 cup cilantro
salt and pepper to taste
1. In a large bowl, whisk together the garic paste, lime zest and juice, orange juice, cumin, Sriracha and olive oil.
2. Add the veggies, feta and cilantro and toss to combine. Taste and add additional salt, pepper and Sriacha to taste.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at