Black Bean, Cucumber and Whipped Ricotta Salad

Black Bean, Cucumber and Whipped Ricotta Salad

This salad is light and refreshing, the perfect thing for these hot summer days, and it only takes 5 minutes to prepare.

Serves 4

Prep Time: 10 minutes


  • 1 can of black beans
  • ½ a cucumber
  • 250g ricotta
  • ½ a lemon
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tbsp Zesti Seasoning Salt


  1. For the whipped ricotta, zest and juice the lemon, and add to the ricotta. Using a silicon spatula or a wooden spoon, beat the ricotta for 30 seconds to a minute, until it’s smooth, Set aside. 
  2. Slice the cucumber. Drain, and rinse the black beans, and combine with the cucumber, olive oil, vinegar and Zesti, and stir to combine. 
  3. To serve, spread the ricotta out on the bottom of a plate, and then spoon the bean and cucumber mix over the top. Garnish with a little extra olive oil if you’re feeling fancy. 

Notes: Craving something substantial? Serve with a thick slice of bread and this salad makes an amazing meal.