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