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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Ingrid
19 . May . 2025I made this for tonight. Oh my goodness, just simple and delicious. The ‘trick’ is in the dressing. The 1 tsp dried oregano to 1/4 tsp dried thyme was the perfect ratio. Of course, one will want to allow the concoction to rest for 20 mins min and more is better, then we get all that flavor shining through. I will make this hearty salad over and over. Thank you for this simple, yet grand salad.
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
23 . May . 2025Gwen Brown
Can I replace the red bell pepper with a Roma tomato or two? Will it still be heart healthy?
03 . Apr . 2025Spain on a Fork
Yes you can! Much love 🙂
04 . Apr . 2025Charles 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