Greek Black Bean Salad with Lemon
Greek Black Bean Salad with Lemon is a bright, refreshing salad inspired by Mediterranean flavors. It combines protein-rich black beans with crisp vegetables, salty cheese, fresh herbs, and a zesty lemon dressing. The result is a colorful dish that’s healthy, satisfying, and perfect as a side dish, light lunch, or meal prep option.This salad is loved for its fresh texture, tangy citrus flavor, and nutritious ingredients. It requires no cooking if you use canned beans, making it ideal for quick meals.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Salad
2 cups black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup bell pepper, diced
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese
For the Lemon Dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Instructions
1. Prepare the Vegetables
Wash and chop the cucumber, tomatoes, bell pepper, and red onion.
Place them in a large mixing bowl.
2. Add the Beans
Rinse and drain the black beans thoroughly.
Add them to the bowl with the vegetables.
3. Make the Lemon Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and black pepper.
4. Combine the Salad
Pour the lemon dressing over the salad mixture.
Toss gently until everything is evenly coated.
5. Finish and Serve
Sprinkle crumbled feta cheese and chopped parsley on top.
Chill for 10–15 minutes before serving to allow flavors to blend.
Tips for the Best Flavor
Use fresh lemon juice instead of bottled for the best taste.
Let the salad rest for 10–20 minutes so the dressing absorbs into the beans.
Add Kalamata olives for a more traditional Greek flavor.
Dice vegetables evenly for a balanced bite.
Recipe Notes
This salad is naturally vegetarian and gluten-free.
You can add grilled chicken or tuna to make it a full meal.
Store leftovers in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. It actually tastes better after a few hours in the refrigerator as the flavors develop.
Can I replace feta cheese?
Yes. Try goat cheese, vegan feta, or omit it for a dairy-free version.
Can I use dried beans?
Yes. Cook about 1 cup dried black beans until tender, which equals roughly 2 cups cooked beans.
Is this salad good for meal prep?
Absolutely. It stores well and can be eaten cold or at room temperature.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 24 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 380 mg |