Food & Cooking Recipes Salad Recipes Black Bean, Cucumber, and Feta Salad 3.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Yield: 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). Ingredients 6 cups Pressure-Cooker Black Beans 1 medium seedless cucumber, cut into ¼-inch pieces 4 ½ ounces crumbled feta (1 cup) ⅓ 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 Directions 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. Rate it Print