Black Bean, Cucumber, and Feta Salad

black bean cucumber and feta salad
Photo: Marcus Nilsson
6 to 8 Serves

Pressure-cooked black beans (time to break out that Instant Pot!) meet cool cucumbers and bright cilantro, lime, and feta in this refreshing side dish that's ideal year-round. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).


  • 6 cups Pressure-Cooker Black Beans

  • 1 medium seedless cucumber, cut into ¼-inch pieces

  • 4 ½ ounces crumbled feta (1 cup)

  • cup chopped cilantro, plus more for serving

  • 3 scallions, thinly sliced

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons fresh lime juice, plus wedges for serving

  • Kosher salt and freshly ground pepper


  1. Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper; toss well to combine. Top with more cilantro and serve with lime wedges.

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