This Mediterranean Black Bean Salad is what healthy and delicious food is all about. We’re talking a ton of great flavors, simple everyday ingredients and all done in about 10 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
To make this recipe, I used canned black beans. But you can also dry black beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
What flavors this dish is the homemade dressing. Made with just olive oil, lemon juice, garlic, oregano and thyme. Important to use a great olive oil here, as it’s the base fat of the dish and what gives it that lift of Mediterranean goodness.
TIPS & TRICKS to Make this Recipe: You can serve this black bean salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Mediterranean Black Bean Salad
Mediterranean Black Bean Salad
Ingredients
FOR THE BLACK BEAN SALAD
- 2 cans black beans 15.5 oz / 440 grams each
- 1 small red onion
- 1/2 English cucumber
- 1 red bell pepper
- 1/2 cup pitted kalamata olives 60 grams
- 1/4 cup chopped parsley 15 grams
- 1/4 cup crumbled feta cheese 30 grams
- sea salt & black pepper
FOR THE DRESSING
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp fresh lemon juice 15 ml
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- 1/4 tsp dried thyme .25 grams
- sea salt & black pepper
Instructions
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To make the dressing, add the olive oil into a small bowl, along with the lemon juice, finely grate in the garlic, add in the oregano, thyme and season with sea salt & black pepper, whisk together until well mixed and set aside so the flavors can develop
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Drain the cans of black beans into a colander, rinse the beans under water, then shake off any excess water and transfer the beans into a large bowl
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Finely chop the red onion, finely chop the English cucumber, finely chop the red bell pepper and thinly slice the kalamata olives
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Add the chopped ingredients into the bowl with the black beans, along with the chopped parsley and crumbled feta cheese, season with sea salt & black pepper, then pour in the dressing and gently mix together until well mixed
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Serve at room temperature or even chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Charles Pascual
27 . Oct . 2024This makes a quick and easy side dish. I did not have cucumber so I substituted some diced celery and I halved the recipe to serve two; otherwise, I followed the recipe as written. I made it a few hours before serving so that the various flavors could meld. Served it with your Arroz con Bacalao for a delicious dinner for two. Thanks, Albert.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
28 . Oct . 2024sandra
26 . Sep . 2024This was extremely good.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
27 . Sep . 2024France
16 . Sep . 2024It looks to grood so i will try it and let you know
Spain on a Fork
Sounds great! Hope you enjoy 🙂 Much love
17 . Sep . 2024Paulette Clarke
Easy to prepare dishes and very healthy
16 . Sep . 2024Spain on a Fork
Thanks for the comment! Much love 🙂
17 . Sep . 2024marcy
16 . Sep . 2024love your recipes, very good and easy to make, thanks for sharing!!
Spain on a Fork
Appreciate the comment! uch love 🙂
17 . Sep . 2024