Mediterranean Black Bean Salad
Savor the flavors of the Greek islands with this refreshing Mediterranean Black Bean Salad. A delish blend of health and taste in every bite!
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.
Nutrition Facts
Calories: 181kcal, Carbohydrates: 8g, Protein: 3g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 8mg, Sodium: 423mg, Potassium: 252mg, Fiber: 3g, Sugar: 3g, Vitamin A: 906IU, Vitamin C: 30mg, Calcium: 70mg, Iron: 1mg