Recipe of the Week - Cucumber and Black Bean Salad!

I don't know about you, but in this hot weather I haven't felt like turning the oven on lately (or the stove or crockpot for that matter...) and I've been looking for some no-cook options for easy suppers. I made up this recipe and it fit the bill perfectly. I made a big batch of it, and had it for both dinner and lunch the next day alongside some quick grilled chicken.

CUCUMBER AND BLACK BEAN SALAD

Recipe makes about 6 servings of 1 cup each.

INGREDIENTS

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 long english cucumber or 2 smaller cucumbers - diced
1 14-ounce can low sodium black beans, rinsed
2 tomatoes, diced
1/2 cup crumbled lowfat feta cheese
1/2 of a red onion, diced up pretty small
1 medium avocado, diced
Mrs. Dash or herbs & spices of your choice

PREPARATION

Combine cucumber, beans, tomatoes, feta, onion and avocado in a large bowl. Dress with olive oil, lemon juice, and herbs and toss to coat. Serve at room temperature or chilled. Tastes just as good the next day!

NUTRITION

Per serving: 190 kcal; 19g carb; 11g fat (mostly the good kind!); 8g protein; 160mg sodium

Carbohydrate Servings: 1



Do you have a favorite hot weather recipe? Let us know in the comments section - we'd love to hear from you!!