Black Bean and Cucumber Salad

This refreshing Black Bean and Cucumber Salad is a vibrant combination of crisp vegetables and a sweet-citrusy dressing. Packed with protein and fiber, it’s a perfect side dish for a summer barbecue or a light and healthy lunch.


  • 1 GREENHOUSE cucumber, quartered and cut into chunks
  • 1 (15 oz) can black beans, rinse and drained
  • 1 cup GREENHOUSE grape tomatoes, halved
  • 1 cup frozen corn, thawed
  • ½ red onion, chopped
  • 3 tbsp extra-virgin olive oil
  • 4 ½ tsp orange marmalade
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp ground cumin
  • 1 pinch salt and pepper to taste


  1. Toss cucumber, grape tomatoes, black beans, corn, and onion together in a large salad bowl.
  2. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in bowl; season with salt and pepper.
  3. Drizzle the dressing over the cucumber mixture; toss to coat.


*Recipe courtesy of Topline Farms


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