Mediterranean Black Bean Salad
Mediterranean black bean salad is light, refreshing and comes together in 10 minutes. Simple, flavorful and nutritious.
Servings: 4
Equipment
- sharp knives
- large serving bowl
Ingredients
- 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
Instructions
- 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.
Notes
*spinach or mixed greens will also work
*chickpeas will also work
*olive tapenade or any pitted olive variation will work
*avocado oil will also work
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.
Nutrition
Serving: 1cup of salad | Calories: 212kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 1065mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 1mg