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seedless watermelon cucumber black beans Feta cheese extra-virgin olive oil honey freshly squeezed lime juice handful basil salt
Viewed: 44 - Published at: 8 years agoIngredients
- 2 cups seedless watermelon or cantaloupe, in small cubes or balls
- 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
- 2 1/2 cups cooked black beans
- 3/4 cup cubed feta cheese (approximately 1/4-inch cubes)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon honey (see Tips, above)
- 1 tablespoon freshly squeezed lime juice, plus more for serving
- 1 large handful basil leaves, cut into ribbons (see Tips)
- Salt and freshly ground black pepper, to taste
Method
- In a serving bowl, mix the melon, cucumber, beans, and feta.
- In a small bowl, whisk the olive oil with the honey and lime juice.
- Add the basil to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper. (Go easy on the salt; the feta is salty.) Toss to combine.
- 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.
