I love dishes that have both hot and cold ingredients. This Roasted Rosemary Black Bean & Cucumber Salad is no exception. The warm roasted black beans, cool cucumbers, topped with a dollop of refreshing greek yogurt is the perfect combination. It’s a great dish for a vegetarian dinner or as a complementary side dish.
Like I have said before, I love being creative in the kitchen! It keeps meals exciting and fun for everyone. It especially helps when you are watching your weight and bored with the same old options. The best way I have found to be “creative” in the kitchen is to use only the ingredients you have in your house for at least one meal a week. Don’t go to the store to get anything! It forces you to create something new and unique. If the recipe you try ends up to be terrible, at least you tried! Don’t be afraid to attempt new things in the kitchen. I recently applied this approach and surprisingly fell in love with this Roasted Rosemary Black Bean & Cucumber Salad. I wasn’t expecting to like it. But, we couldn’t stop eating it!
My husband and I love black beans. We use them in so many different meals . Soups, dips, burgers…its the perfect, protein packed addition to any recipe! Ok, maybe not ANY recipe…I can’t really imagine a black bean ice cream. But, I’m sure someone has tried it.
To create this crunchy, cool salad start by preheating your oven to 385 degrees. Drain & rinse one 16oz can of black beans, and place them on a baking sheet. Top them with 3 Tbsp of olive oil, 2 Tbsp fresh rosemary, and a dash of salt & pepper. Cook for approximately 25-30 minutes, stirring every 10 minutes. Once the beans have become crispy, remove from oven and let them cool. After the beans have cooled a bit, place them in a mixing bowl and add 1 large chopped cucumber.
To create the greek yogurt topping, simply mix together 1/3 cup plain greek yogurt, 2 Tbsp fresh dill, 1 Tbsp lemon juice, 1/4 tsp garlic salt, and a dash of salt/pepper. I like to set a small bowl of the yogurt on the side for guests to put as much as they want on their salads. It is especially nice to keep it separate for any guest with a lactose allergy.
This is a versatile recipe. If you are not a fan of black beans, feel free to switch them out for chick peas or your favorite bean. Be creative and think outside of the lunchbox! 🙂
- 1 16oz can of black beans
- 1 large cucumber- chopped
- 3 Tbsp olive oil
- 2 Tbsp fresh rosemary
- dash of salt/pepper
- Yogurt Topping:
- 1/3 cup plain greek yogurt
- 2 Tbsp fresh dill
- 1 Tbsp lemon juice
- 1/4 tsp garlic salt
- dash of salt/pepper
- Preheat oven to 385 degrees.
- Drain and rinse 16oz can of black beans.
- Place black beans on a baking sheet. Top with olive oil, fresh rosemary, and a dash of salt & pepper.
- Cook for approximately 25-30 minutes.
- Remove beans from oven let cool.
- Place roasted beans in a mixing bowl and add chopped cucumber.
- To create yogurt topping, simply mix all the ingredients together and set aside for guests to place desired amount on their salad.