Black Bean With Melon(S) And Feta Salad

• 2 cups seedless watermelon or cantaloupe, in small cubes or balls
• 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
• 2 1/2 cups cooked black beans
• 3/4 cup cubed feta cheese (approximately 1/4-inch cubes)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon honey (see Tips, above)
• 1 tablespoon freshly squeezed lime juice, plus more for serving
• 1 large handful basil leaves, cut into ribbons (see Tips)
• Salt and freshly ground black pepper, to taste

1. In a serving bowl, mix the melon, cucumber, beans, and feta.
2. In a small bowl, whisk the olive oil with the honey and lime juice.
3. Add the basil to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper. (Go easy on the salt; the feta is salty.) Toss to combine.
4. Serve chilled or at room temperature, spritzed with lime juice just before serving. This salad can be assembled in advance without basil and refrigerated for a day; in this case, add the basil just before serving.

seedless watermelon, cucumber, black beans, feta cheese, extravirgin olive oil, honey, freshly squeezed lime juice, handful basil, salt

Taken from food52.com/recipes/72745-black-bean-with-melon-s-and-feta-salad (may not work)