Mediterranean black bean salad

This salad is what happens when you start off making fattoush but want to leave out the bread, decide to add black beans, and then top with Greek feta.

This is my most favourite kind of Summer eating, all spread out on a large platter and assembled in minutes. It’s fresh and crunchy, light and filling, and is all I need for dinner on a hot day. Some olives would work too, as would the mint and parsley I forgot to add. Some crunch would be nice too, something like slivered almonds or even toasted pine nuts I think. And despite the name I would also swap the black beans for chickpeas or lentils in a heartbeat.


what you need

  • mixed green leaves: baby spinach, rocket, etc
  • two cucumbers, sliced or diced
  • one punnet baby or grape tomatoes, halved
  • one can of black beans, rinsed
  • two red radishes, thinly sliced
  • one shallot or spring onion, sliced
  • fresh herbs
  • feta or goats cheese
  • for the dressing: 1/4 cup EVOO, 3 tbsp balsamic or wine vinegar, 1 tbsp seeded mustard, sea salt, and pepper.

what to do

  • Scatter the green leaves on the platter and top with half the cucumber, tomato, and radishes. Add half the black beans and some of the herbs and nuts if using. Repeat with the rest of the vegies and beans and finish with the feta and spring onion or shallots.
  • Whisk together the dressing ingredients until well combined and drizzle over the salad, using a spoon to make sure it gets into all the gaps.

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