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Black bean salad in a bowl with a gold spoon. Balsamic jug, basil, feta and bowls on the side.

Mediterranean Black Bean Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean


This Mediterranean black bean salad is quick, flavourful and versatile. With a simple balsamic dressing, it’s ready in under 10 minutes, making it the perfect light main or healthy vegetarian side dish.


  • 2 cups arugula (rocket)
  • 1 Lebanese/ Persian cucumber, diced
  • 1 cup cherry tomatoes, quartered
  • 1 can black beans, rinsed 
  • 1 cup artichoke hearts, chopped
  • 1/2 red onion, diced
  • 1/2 cup kalamata olives, pitted + choppped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons fresh basil, chopped

Balsamic dressing: 

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • Salt + pepper, to taste


  1. Chop the onion, tomatoes, cucumbers, artichokes, olives and basil leaves. Rinse and drain the canned black beans.
  2. Whisk the balsamic vinegar, olive oil, garlic, salt and pepper in a small jug to combine. 
  3. Add everything into a large bowl, pour over the dressing and toss to combine.


Store leftover salad in the fridge for up to 3 days in an airtight container.


  • Serving Size: 4 servings
  • Calories: 173
  • Fat: 12.2g
  • Saturated Fat: 3.5g
  • Carbohydrates: 10.5g
  • Fiber: 4.7g
  • Protein: 7.1g

Keywords: Mediterranean, back bean salad, vegetarian