Mediterranean Black Bean Cucumber Tomato Salad
If you’re looking for a black bean salad without corn that’s fresh, flavorful, and actually filling, this is the one to make. It’s packed with cucumbers, tomatoes, and herbs, then tossed in a bright lemon red wine vinaigrette that gives it a fresh, Mediterranean-style twist. It’s simple to throw together, great for meal prep, and works just as well for cookouts and summer gatherings.
I make a lot of bean salads, especially in the summer, and this is one I come back to often because it’s easy and consistently good. The combination of black beans with a lemon vinaigrette and fresh vegetables just works, and it’s the kind of recipe you can make ahead, keep in the fridge, and actually look forward to eating.
If you like this Mediterranean black bean salad, there are a few other fresh, easy salads I make on repeat. The Mediterranean cucumber tomato salad and Mediterranean chickpea chopped salad have a similar flavor, and the Moroccan chickpea salad is another great option if you want to switch things up while keeping it just as simple. If you’re planning a cookout, the dill potato salad (no mayo) is another easy side to add.
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Ingredient spotlight
This is just a spotlight on ingredients, please see recipe card for the full ingredient list.
- Lemon vinaigrette – This dressing uses both lemon juice and red wine vinegar for balance. If you don’t have lemon, you can use all red wine vinegar. If you don’t have red wine vinegar, apple cider vinegar works well too. I don’t recommend using only lemon juice, it tends to be a bit too sharp.
- Dijon mustard – Dijon helps emulsify the dressing so it comes together smoothly. You won’t taste it, but it helps thicken and balance the vinaigrette.
- Tomatoes – Cherry tomatoes are my favorite because they’re a little sweeter, but grape tomatoes or chopped larger tomatoes work just as well.
- Red onion – Chop it finely so you get a little bit in each bite without it overpowering the salad.
- Cucumbers – Use thin-skinned cucumbers like English or Persian so you don’t have to peel or remove seeds. If using garden cucumbers, peel most of the skin and scoop out the seeds. For meal prep, cut into larger chunks so they hold up better.
- Parsley (or other herbs) – Flat leaf parsley is a great base, but this is easy to switch up with basil, mint, dill, or cilantro depending on what you have.
- Capers (optional) – Capers add a briny bite. You can swap them for chopped kalamata olives or leave them out if you prefer.
Step by step instructions
In a large bowl make the lemon dressing. Add the lemon juice, red wine vinegar, olive oil, dijon mustard and spices. Mix well until the dressing is well combined. Chop the cucumbers, tomatoes, finely dice the red onion and chop the parsley. Add it to the bowl with the dressing. Rinse and drain 2 cans of black beans. Add them to the bowl. Stir well. Let sit at least 15 minutes (a good hour or two is actually best).
Tips for success
- Great for meal prep or gatherings – This salad works well for cookouts, picnics, or meal prep. You can make it the morning of or up to 3 days in advance.
- Texture changes slightly over time – The cucumbers will lose some crunch after the first day, but the flavor is still great.
- Serve cold or at room temperature – This salad can be served cold or at room temp and holds up well since there’s no mayo-based dressing.
- Use other beans – this salad also works well with cannellini beans, great norther white beans, butter beans or even chickpeas.
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Black Bean Cucumber Tomato Salad (No Corn)
This Mediterranean black bean salad is fresh, filling, and made without corn. A simple mix of beans, summer veggies, and a bright lemon vinaigrette. This dense bean salad is super filling and great for meal prep, cookouts or summer dinners.
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Servings: 4
Guided Recipe Video
Ingredients
- 2 cans black beans - 14 oz cans
- 1/2 large English cucumber
- 1/2 medium red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons flat leaf parsley, chopped
- 2 tablespoons capers
Lemon Vinaigrette
- 1 large large lemon, juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Drain the black beans and rinse them well. Soak the black beans in fresh water 2-3 minutes.2 cans black beans
- Make the dressing in the bottom of the bowl. Measure the lemon juice, red wine vinegar, olive oil, dijon mustard and spices into the bowl and stir well until well combined.1 large large lemon, juiced, 2 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 1/4 cup olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano
- Cut the cucumber in 1/2 inch pieces. I like to cut them in half lengthwise, then half again lengthwise. Then cut into 1/2 in pieces. Add the cucumbers into the bowl with the dressing.1/2 large English cucumber
- Cut the tomatoes in half, chop the red onion and finely chop the parsley. Add the veggies in the bowl with the veggies.1/2 medium red onion, chopped, 1 cup cherry tomatoes, 3 tablespoons flat leaf parsley, chopped
- Add the capers and drained black beans to the bowl with the rest of the ingredients.2 tablespoons capers
- Stir well and serve immediately or allow to rest 15 minutes – 2 hours to let the flavors combine even more.
Recipe Notes
- Use the right cucumber – Use a thin-skinned cucumber like English or Persian for the best texture and easiest prep.
- Prep thicker cucumbers properly – If using garden cucumbers, peel at least half the skin and scoop out the seeds.
- Rinse the beans well – Drain and rinse the black beans thoroughly before using.
- Mellow the red onion (optional but helpful) – If you want a milder flavor, soak chopped red onion in red wine vinegar for 5 minutes, then drain before adding.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
318
Fat
15
g
Carbohydrates
37
g
Fiber
13
g
Sugar
3
g
Protein
13
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Other Additions & Variations
This salad is great as-is, but it’s easy to change things up depending on what you have.
- Add something creamy
Avocado or a little feta cheese works really well here. - Add more Mediterranean flavor
Try kalamata olives, roasted red peppers, or artichoke hearts. - Mix up the herbs
Fresh basil or a little mint are great additions if you have them on hand. - Make it more filling
Add cooked quinoa, orzo, pasta, or brown rice. Double the dressing so there is enough to coat everything well.
Love all your recipes
Thank you Pat! I really appreciate you – happy cooking!