Melon and Black Bean Salad

Before you make a confused face at the ingredients of this colorful and refreshing summer salad, think about how all the parts add up to sweet, a little salty, and savory!

Ingredients for 8 servings
2 cups  watermelon or cantaloupe, in small cubes or balls
2 cups  cucumber, cut into quarters lengthwise and then into 1/2-inch slices
1 15-oz can black beans (canned, rinsed, and drained)
3/4  cup cubed feta cheese (approximately 1/4-inch cubes)
1/4  cup extra-virgin olive oil
1 teaspoon honey

1 tablespoon freshly squeezed lime juice, plus more for serving
1 large handful of basil leaves, cut into ribbons
freshly ground black pepper, to taste

Directions
1. In a serving bowl, mix the melon, cucumber, beans, and feta.
2. In a small bowl, whisk the olive oil with the honey and lime juice.
3. Add the basil to the serving bowl and then drizzle the dressing over the salad. Season to taste with pepper. (Go easy on the salt; the feta is salty.) Toss to combine.
4. Serve chilled or at room temperature, spritzed with lime juice just before serving. This salad can be assembled in advance without basil and refrigerated for a day; in this case, add the basil just before serving.

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