Mediterranean Black Bean Salad
This Mediterranean Black Bean Salad is made with hearty black beans, flavorful fresh vegetables, and homemade vinaigrette dressing. It's healthy, easy to make, and perfect for a light lunch or summer side dish.
Servings 6 servings
Calories 212kcal
Equipment
Ingredients
Red Wine Vinaigrette Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic grated or finely minced
- ½ teaspoon dijon mustard
- ½ teaspoon honey
- ¼ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Black Bean Salad Ingredients
- 15 ounces low-sodium black beans drained and rinsed
- 1 green bell pepper diced
- 1 cucumber deseeded and diced
- 1 large globe tomato deseeded and diced
- ¼ large red onion diced
- ¼ cup fresh parsley chopped
- ¼ cup kalamata olives quartered
- ½ cup crumbed feta cheese
Instructions
- In a small mixing bowl, whisk together the olive oil, vinegar, garlic, mustard, honey, and seasonings. Set aside.3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, ½ teaspoon dijon mustard, ½ teaspoon honey, ¼ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Drain and rinse the low-sodium black beans. Dice the green bell pepper, deseed and dice the cucumber, deseed and dice the tomato, and finely dice the red onion. Chop the fresh parsley and quarter the kalamata olives.15 ounces low-sodium black beans, 1 green bell pepper, 1 cucumber, 1 large globe tomato, ¼ large red onion, ¼ cup fresh parsley, ¼ cup kalamata olives
- Add the drained black beans, diced vegetables, parsley, and olives to a large mixing bowl. Drizzle the prepared dressing over the vegetables in the mixing bowl.
- Stir gently to combine, ensuring that the dressing coats the vegetables evenly. Add the crumbled feta cheese to the mixing bowl and gently stir again to incorporate it. Serve immediately or store in the refrigerator until ready to serve.½ cup crumbed feta cheese
Notes
- Quick Tip: Cut the vegetables into equal-sized pieces, aiming for a similar size as the black beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Prepare the vinaigrette up to 7 days in advance. The vegetables can be chopped and stored separately in airtight containers for a few days before preparing the salad.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 413mg | Potassium: 528mg | Fiber: 5g | Sugar: 4g | Vitamin C: 32mg | Calcium: 109mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
