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Mediterranean black bean salad served in a white bowl with a wooden salad spoon.
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Mediterranean black bean salad
Prep Time
15 mins
Total Time
15 mins
 

Mediterranean black bean salad is easy to make and packed with crunchy veggies and black beans, all tossed in a light, zesty vinaigrette. An easy and nutritious weekday salad!

Servings: 6 servings
Author: Helena
Ingredients
  • 1 can (400g or 14oz) black beans, drained and rinsed
  • 1 head of romain lettuce, rinsed and chopped
  • ½ seedless cucumber, chopped
  • 200 g cherry tomatoes, halved
  • ½ red onion, chopped
  • 1 red or yellow pepper, chopped
  • 1 avocado, chopped in big chunks
  • ½ cup olives
  • ½-1 cup feta cheese, crumbled
  • ½ cup parsley, chopped
Dressing
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon sea salt
  • 1 teaspoon dried oregano
  • ½ teaspoon crossly ground black pepper
Instructions

  1. In a small bowl, mix together the ingredients for the dressing and set aside.

  2. Add the chopped romaine lettuce and all the vegetables, olives and chopped parsley to a large salad bowl. Pour over the dressing and gently toss the salad together.

  3. Top the salad with the crumbled feta cheese and some extra salt and pepper is desired. Serve immediately.