Food & Cooking Recipes Salad Recipes Black Bean, Cucumber, and Feta Salad 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 31, 2020 Rate PRINT Share Close 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). Cook Mode (Keep screen awake) 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. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT