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Mediterranean Black Bean Salad
Mediterranean black bean salad is delicious, flavorful and so easy to make. This black bean salad with no corn is the perfect summer salad and made with simple ingredients. This recipe is budget friendly and a great use for your summer vegetables. This healthy side dish is great as a light lunch or as a side dish for cookouts, picnics, parties or weeknight meals. Vegan, gluten free and dairy free.
Drain the black beans and rinse them well. Soak the black beans in fresh water 2-3 minutes.
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.
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.
Cut the tomatoes in half, chop the red onion and finely chop the parsley. Add the veggies in the bowl with the veggies.
Add the capers and drained black beans to the bowl with the rest of the ingredients.
Stir well and serve immediately or allow to rest 15 minutes - 2 hours to let the flavors combine even more.
Notes
For the easiest prep, be sure to use a thin-skinned cucumber (like an English cucumber or Persian cucumber). These thinned skinned cucumbers don't require any peeling and the seeds are very small and easy to digest, making them the perfect salad cucumber.
If you are using a fresh cucumber from your garden and it has a thicker skin, peel at least half the skin away and use a spoon to scrape out the seeds for the best texture and taste.
Rinse the beans well after draining off the canning liquid. I like to soak the beans in fresh water for a few minutes if possible, I find that this really makes them easier to digest. If you make your own black beans (I like to make my beans in the Instant Pot, you will need about 3 cups of black beans, drained).
Great for cookouts, picnics or meal prep. You can easily make this the morning before a cookout or picnic and it will be super flavorful and delicious when served later in the day. Store in the fridge until ready to serve. You can make this up to 3 days in advance for meal prep. The cucumbers do lose some of their crunch after the first day but the salad is still delicious.
Serve this cucumber black bean salad cold or at room temperature. It can also handle being out in the sun for a bit since there is no mayonnaise in this dressing.
If you don’t love the harsh bite from fresh red onion, soak the onion in 2 tablespoons of red wine vinegar for 5 minutes. This will mellow out the onions, making them slightly sweeter. Drain the onions before adding to the salad. Use this vinegar in the dressing or discard it.
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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