Cucumber and Black Bean Salad

Ingredients

• 1 can black beans
• 1 cucumber
• 1/3 cup finely diced red onion
• 1/2 cup chopped cilantro, loosely packed
• 2 Tbsp crumbled feta, optional
• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1/2 tsp ground cumin
• 1/8 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked pepper

Directions

1. Put the diced red onion in ice water for about 5 minutes so its bite mellows a bit. Meanwhile, rinse the black beans and drain them thoroughly while you prep the remaining vegetables.
2. Cut the cucumber into a fine dice, aiming for pieces close in size to the black beans. Finely chop the red onion after soaking, and give the cilantro a rough chop.
3. In a small bowl, whisk together the olive oil, vinegar, cumin, garlic powder, salt, and freshly cracked pepper, using about 15 cranks from a pepper mill.
4. Place the black beans, cucumber, red onion, cilantro, and feta in a large bowl. Drizzle the dressing over everything, then gently fold until the salad is evenly mixed. Set it aside for 10 minutes so the flavors can mingle, then serve right away or refrigerate for up to 4-5 days.