Mediterranean Black Bean Salad
Loaded with fiber AND flavor, this easy Mediterranean Black Bean Salad is terrific! It’s so pretty, colorful, and delicious, and the sweet and tangy dressing pulls it all together. This is one of those salads that tastes better the next day, so don’t be afraid to make it ahead of time! When you’re craving a good-for-you salad that’s also flavorful, this is it!
This Mediterranean Black Bean Salad really is a no-fuss salad. Canned beans take a bite out of the prep work, and after just a bit of chopping and mixing, you’ll be ready to eat.
There are canned black beans and cannellini beans in this recipe, along with plenty of crunchy veggies. The result is a gorgeous salad that almost looks too good to eat!
Mediterrean Black Bean Salad
I love easy salads like this. They’re perfect as a side dish to Greek or Mediterranean-inspired dinner parties, but I also love taking this black bean salad recipe along with us to BBQs and picnics. It has no meat in it and no mayonnaise, so it is a little bit more heat tolerant.
You can also mix and match the flavors, adding all your favorite Greek ingredients. Switch up the olives, add a bit of spice, or tailor this Mediterranean Black Bean Salad recipe however you like. Be sure to check out all my suggestions below!
Why I love this recipe
- Canned beans make this a quick and easy salad to prepare.
- There’s so much yumminess in it, and the fresh herbs give it a nice pop of flavor!
- It’s as good for you as it is delicious!
Gather these ingredients
- 15-ounce can cannellini beans – Rinsed and drained.
- 15-ounce can black beans – Rinsed and drained.
- Diced fresh tomatoes
- Persian cucumbers – 2 small ones. Do not peel them!
- Red onion
- Kalamata olives – Halved.
- Pimento stuffed green olives – Halved.
- Bell pepper – Yellow or orange pepper.
- Chopped marinated artichokes – Drained.
- Feta cheese – Crumbled.
- Avocado
- Fresh basil
For the dressing
- Extra virgin olive oil
- Red wine vinegar
- Dried oregano
- Garlic – Fresh cloves, minced.
- Lemon juice – From a fresh lemon.
- Honey
- Salt and cracked black pepper – To taste.
How to make the best Mediterranean Black Bean Salad
- Whisk the olive oil, red wine vinegar, dried oregano, garlic, lemon juice, and honey in a small bowl. Add a pinch of salt and a few grinds of black pepper. Set this dressing aside.
- Drain and rinse the canned beans and add them to a large bowl.
- Add the diced tomatoes, diced cucumbers, diced red onion, the halved olives, diced bell pepper, artichokes and fresh basil to the beans and toss gently to combine. Reserve about 1 tablespoon of basil for the garnish.
- Drizzle the dressing over the salad just before serving, and toss to coat.
- Top the salad with the feta cheese and avocado before serving, and sprinkle with a small amount of chopped basil.
- Serve and enjoy!
Tips & substitutions
This is such a great salad to play around with. You can add ingredients, avoid the ones you don’t like, and even add some spice! Here are some tips and substitutions to make an epic Mediterranean Black Bean Salad!
- You can use halved grape or cherry tomatoes instead of diced tomatoes.
- English cucumbers, the long skinny cucumbers with edible peels, are a great substitution for smaller Persian cucumbers.
- Drain the artichoke hearts well before adding them to the salad.
- Use dill instead of basil for a slightly different flavor profile.
- This salad will keep well in the fridge for several days, so don’t be afraid to make it ahead of time!
Serving suggestions
This amazing salad is perfect for brunch, lunch, or dinner. It is hearty enough to be a meal on its own or pair it with tasty main dishes. I love serving this amazing salad with brunch dishes like this fabulous Zucchini Frittata or a lovely quiche. Grilled fish is also a terrific match with this easy salad, or serve it with your favorite roasted meats.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. This salad won’t freeze well – it is best eaten fresh.
Check out these awesome salad recipes while you’re here
Get the Recipe:
Mediterranean Black Bean Salad
Ingredients
- 1 15 oz can of cannellini beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 cup tomatoes, diced
- 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
- ½ diced red onion
- ½ cup kalamata olives, halved
- ½ cup pimento stuffed green olives, halved
- 1 yellow or orange bell pepper, diced
- ½ cup chopped marinated artichokes, drained
- ½ cup crumbled feta cheese
- 1 avocado, chopped
- about 10 large basil leaves, shredded
DRESSING:
- ¼ cup extra virgin olive oil
- 4 Tbsp red wine vinegar, or more to taste
- ½ teaspoon oregano
- 2 cloves of minced garlic
- 3 Tbsp fresh lemon juice, 1 lemon
- 1 teaspoon honey
- salt and fresh cracked black pepper to taste
Instructions
- Make the dressing:
- In a small bowl, add olive oil, red wine vinegar, oregano, garlic, lemon juice, and honey. Whisk together salt and pepper to taste. Set aside.
- Make the salad:
- In a large bowl, add the rinsed (drained) beans. Add the tomatoes, cucumbers, red onion, both olives, bell pepper, artichokes and fresh basil; gently mix together. Reserve about 1 Tbsp of the fresh basil for the garnish.
- Just before serving, pour the dressing over the salad and toss to evenly coat. Add the feta cheese and avocado right before serving. Sprinkle with a small amount of fresh chopped basil.
- The salad will keep, well covered, for several days in the refrigerator.
- TIP: Taste the salad again to see if you need more salt, before adding the feta and avocado.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is now for sure my favourite go-to black bean salad! Absolutely delicious!