#black beans

Mix together:

1 ladleful of cooked black beans

Tomato paste

Powdered garlic

Powdered onion

Powdered red chili peppers

Cumin

Salt

butter

Then add:

2 slices cheese (shredded, medium white cheddar, or havarti) and microwave until melted

Then add:

1 serving spoon cooked Spanish rice

1 full spoonful avocado (sliced)

Black Bean, Cucumber, and Feta Salad

Ingredients

6 cups cooked 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

Combine all ingredients; season and toss:

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.

How to Store Black Bean, Cucumber, and Feta Salad

This salad can be refrigerated in an airtight container for up to 4 days.

Originally appeared: Martha Stewart Living, September 2018