Mediterranean Black Bean Salad
Aug 07, 2023
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Mediterranean black bean salad is light, refreshing and comes together in 10 minutes. Simple, flavorful and nutritious.
Table of Contents
Why Make This Mediterranean Black Bean Salad
This salad is simple, full of nourishment and fresh ingredients. It’s light and hits all the flavor components of a Mediterranean meal. Try my Lemon Orzo With Feta as another great fresh side.
This salad has healthy fats, fiber, and a simple dressing that highlights the ingredients. You can serve it as a side dish to a meal like my Pesto Chicken Wrap, BBQ Chicken Flatbread or eat it as it for a light lunch.
Arugula. I love to use this peppery green for a Mediterranean style salad, it brings a lot of flavor to a simple salad.
Roasted Red Peppers. I just use pre roasted red peppers from a jar. You can find them in the condiment aisle near the pickles and artichokes.
Black Beans. I use canned black beans that are precooked. Rinse and drain them before enjoying. My Kale & Lentil Salad is another great dish full of fiber, a must try,
Artichoke Hearts. I use marinated artichoke hearts but of course canned will work as well. These add some protein and a bit of a salty flavor.
Olives. You can use any olives of choice, or use a tapenade. I prefer a tapenade to get a variation of flavors and colors. But green, kalamata or black olives will work.
Balsamic Vinaigrette. Use a good quality balsamic, the salad leans on this flavor so be sure it’s one you enjoy.
Fresh Herbs. Basil and Parsley work best with this recipe. They offer a ton of flavor.
All other ingredients and measurements are listed below in the recipe card.
Arugula. Use spinach or mixed greens in place of the arugula. Another great Arugula style salad is my Butternut Squash & Feta Salad.
Feta. Goat cheese will also work well.
Black Beans. Chickpeas or great northern white beans would work well in place of the black beans
Balsamic Vinegar. Balsamic glaze would work great or you can use honey if you don’t prefer balsamic flavor.
Olive Oil. Avocado oil will also work. Be sure to use an oil you enjoy.
Roasted Red Peppers. Any peppers of choice will work.
Steps To Make This Salad
Step One. Gather and prepare all the ingredients. Chop the herbs, green onions, artichoke, roasted red peppers and tomatoes. Chop the olive if you aren’t using tapenade.
Step Two. Add all the ingredients to a large salad bowl, add salt, pepper, oil, and balsamic. Top with feta and serve.
Store leftovers in an airtight container in the fridge for up to two days. If you make this meal ahead of time, add the dressing (olive oil and balsamic) once you are ready to serve the salad.
If you want to add some meat or protein to this dish I recommend chicken or shrimp. Both pair wonderfully.
If you aren’t a big fan of arugula, use spinach or mixed greens in place of the arugula.
If you are serving this salad later but want to prep it before hand, simple leave the balsamic and oil off until you are ready to enjoy.
Add sliced avocado for an extra creamy texture and flavor.
Make it vegan by skipping the cheese or using a plant based cheese.
Other Mediterranean Recipes To Try
Mediterranean Black Bean Salad
- sharp knives
- large serving bowl
- 4 cups arugula
- 1 14 oz can black beans, drained and rinsed
- ½ cup artichoke hearts, chopped , in oil or canned
- ½ cup tomatoes, chopped
- ⅓ cup olives, chopped , *see notes
- ⅓ cup roasted red peppers, chopped
- ⅓ cup feta, crumbled
- ¼ cup green onions, chopped
- 3 cloves garlic, minced
- ¼ cup olive oil, *see notes
- 3 Tbsp balsamic vinegar , or balsamic glaze
- ½ tsp salt
- ½ tsp black cracked pepper
- ¼ cup fresh basil, chopped
- 2 Tbsp parsley, choppd
- Gather and prepare all the ingredients. Chop the herbs, green onions, artichoke, roasted red peppers and tomatoes. Chop the olive if you aren’t using tapenade.
- Add all the ingredients to a large salad bowl, add salt, pepper, oil, and balsamic. Top with feta and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.