Chilled Black Bean, Feta, and Cucumber Salad

This is an easy, fresh dish that feeds a crowd. It's perfect for a week of lunches. If you're just feeding yourself, definitely cut the recipe in half. Without the quinoa, the recipe serves 6 to 8. Recipe adapted from The Kitchn. Submitted by student Kelsey Spinnato.


  • 1 cup quinoa
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can whole-kernel corn (or about 1 1/2 cups fresh corn), drained
  • 1/2 medium cucumber, finely diced
  • 1 cup chopped cilantro
  • 2 to 3 limes, juiced
  • 1 to 2 cups crumbled feta
  • 1/3 cup balsamic vinegar
  • sea salt, cracked black pepper, and cumin to taste


  • cook quinoa according to package instructions  (cooking quinoa in broth instead of water makes for more flavorful quinoa); allow quinoa to cool
  • combine the black beans, corn, cucumber, cilantro, feta, and cooked quinoa in a large bowl and toss
  •  add lime juice and vinegar, stir, and taste (you may want to add more lime)
  •  add a dash of salt, pepper, and cumin; adjust to taste
  •  chill for at least an hour before serving