Mediterranean Black Bean Salad with Sun-Dried Tomatoes & Feta

This Mediterranean black bean salad is quick, flavorful, and adaptable. Tossed in a simple balsamic dressing, it comes together in under 10 minutes and works well as a light main or a healthy vegetarian side.

Mediterranean-style salads are among my favorites: refreshing, bright, and full of texture. This black bean version combines budget-friendly canned beans with seasonal produce and pantry staples like artichokes and olives. Savory feta and fresh basil lift the flavors, while a tangy balsamic vinaigrette ties everything together. It’s easy to customize based on what you have on hand and makes a nutritious, satisfying dish.

Ingredients you’ll need:

This Mediterranean black bean salad mixes fresh produce with simple pantry items.

• Black beans: Canned black beans are convenient—rinse and drain before using.
• Tomatoes: Cherry or grape tomatoes add sweetness and color; any ripe tomato will work.
• Red onion: Thinly diced for a bit of bite and contrast to the sweeter vegetables.
• Cucumber: Use thin-skinned varieties like English, Lebanese, or Persian so you can skip peeling and seeding.
• Basil: Fresh basil brings bright, herby notes; parsley or mint can substitute.
• Artichoke hearts: Jarred, canned, or marinated artichokes all work—chop them before adding.
• Feta cheese: Crumbled feta adds a salty, creamy finish.
• Olives: Kalamata are my preference, but use any pitted olives you like.
• Arugula (rocket): Peppery greens give the salad extra flavor; swap for spinach or mixed greens if desired.
• Balsamic: Balsamic vinegar pairs nicely with olive oil for the dressing; red wine or apple cider vinegar can substitute.
• Garlic: Freshly minced garlic for the dressing.
• Olive oil: Extra virgin olive oil forms the base of the vinaigrette.

How to make this Mediterranean black bean salad

1. Gather and chop: Dice the red onion, quarter the cherry tomatoes, and chop the cucumber, artichoke hearts, olives, and basil. Rinse and drain the canned black beans.

2. Make the dressing: Whisk together balsamic vinegar, extra virgin olive oil, minced garlic, and salt and pepper in a small jug until emulsified.

3. Combine: Place the arugula, chopped vegetables, black beans, feta, and basil in a large bowl. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.

Variations and substitutions

This recipe is flexible. Simple swaps and additions can tailor it to your needs:

• Greens: Replace arugula with spinach or mixed salad leaves.
• Extra protein: Add grilled chicken, canned tuna or salmon, or extra beans like chickpeas for more protein.
• More vegetables: Toss in diced bell pepper, roasted red peppers, or avocado for creamy texture.
• Grains: For a heartier meal, stir in cooked quinoa, brown rice, or orzo.

Storing leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, store the dressing separately and dress the salad just before serving to preserve texture.

Recipe FAQ

More Mediterranean style recipes

Pesto Orzo Salad

Butter Bean Stew

Mediterranean Black Lentil Salad

Mediterranean Chickpea Burgers

If you try this Mediterranean black bean salad or have questions, please leave a comment and rate it. I love hearing how you adapt the recipe.

Mediterranean Black Bean Salad

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• Author: Caitlin Rule
• Total Time: 10 minutes
• Yield: Serves 4