Grilled Black Beans with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you spent way more time in the kitchen than you actually did. Black beans are packed with fiber and protein, so they keep you satisfied long after dinner ends. The beauty of this dish is how simple it is to pull together with pantry staples, yet the cumin and smoked paprika make it feel anything but boring. Fresh cucumber and cilantro brighten everything up, while a squeeze of lime juice ties it all together. It's healthy, affordable, and honestly delicious served warm or chilled the next day.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 2english cucumber(diced into 1/2-inch pieces)
- 1red onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 3 tablespoonslime juice(freshly squeezed)
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 1
Pat the drained black beans dry with paper towels to remove excess moisture, which helps them grill better.
Tip: Drier beans will achieve better char marks on the grill.
- 2
In a large bowl, combine olive oil, minced garlic, cumin, and smoked paprika. Add the black beans and toss gently to coat evenly with the spice mixture.
- 3
Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Tip: Use a paper towel dipped in oil to coat the grates safely.
- 4
Transfer the coated black beans to a grill basket or skewer them onto metal skewers in batches. Grill for 12-15 minutes, stirring occasionally, until the beans develop light charring.
Tip: A grill basket prevents beans from falling through the grates while allowing heat to contact all sides.
- 5
While beans are grilling, prepare the cucumber mixture by combining diced cucumber, red onion, jalapeño, fresh cilantro, lime juice, salt, and pepper in a separate bowl.
- 6
Once the beans are charred and heated through, transfer them to a serving bowl and let cool for 2-3 minutes.
Tip: Cooling slightly helps the beans maintain their shape when mixed with the fresh ingredients.
- 7
Gently fold the grilled beans into the cucumber mixture, stirring carefully to combine without breaking the beans.
Tip: Mix with a gentle hand to preserve the texture of both the beans and cucumber.
- 8
Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or light main course.
Tip: This dish can be made up to 2 hours ahead and served at room temperature.
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