Description
A vibrant and fresh Mediterranean Black Bean Salad bursting with herbs, creamy feta, and tangy olives, perfect for a quick and healthy lunch or side dish in just 15 minutes.
Ingredients
Salad Ingredients
- ½ cup black beans
- 1 cup arugula
- ¼ cup parsley
- Handful of basil leaves
- 2 tbsp crumbled feta cheese
- Handful of olives
- 1 garlic clove
- 1 cup tomatoes
- 1 scallion, chopped
- 1 roasted green pepper, chopped
- 1 tbsp pickled jalapenos
Dressing & Garnish
- 1 tbsp olive oil
- 1 tbsp sesame seeds, toasted
Instructions
- Chop the vegetables: Finely chop the tomatoes, roasted green pepper, garlic clove, parsley, basil leaves, and scallion to prepare for mixing.
- Roast the green peppers (optional): If not already roasted, heat a nonstick pan over medium heat, add olive oil, and roast the green peppers until tender and slightly charred for enhanced flavor.
- Prepare the black beans: Rinse canned black beans thoroughly under cold water and drain to remove excess sodium and liquid.
- Combine all ingredients: In a large bowl, add the black beans, chopped vegetables, arugula, herbs, olives, pickled jalapenos, and toasted sesame seeds.
- Add olive oil and mix: Drizzle 1 tablespoon of olive oil over the salad and gently toss all ingredients to combine evenly.
- Season to taste: Add salt and pepper if you prefer, though the feta cheese and olives provide ample saltiness.
- Serve immediately: Enjoy the salad fresh to savor the crisp textures and bright herbal flavors.
Notes
- Use canned black beans for convenience, but rinse well to reduce sodium.
- Roasting the green pepper adds a smoky depth, but you can skip this step if short on time.
- Adjust the amount of pickled jalapenos based on your preferred spice level.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Serve chilled or at room temperature for best flavor.
