Black Bean Salad Recipe (Mediterranean-Style!)

This Mediterranean Black Bean Salad Recipe is a simple yet vibrant dish bursting with bold flavors. Sweet pomegranate molasses, tart sumac, and the rich nuttiness of black beans come together in this crowd-pleasing recipe. It’s a deliciously healthy choice, whether served as a vegan appetizer or a refreshing main.

I’ll admit—I wasn’t a black bean salad believer initially. But after one bite, even my bean-loving husband was hooked. Now, I prep a big bowl and look forward to it all week.

What makes this salad special? The tangy pomegranate molasses dressing and a bright pop of sumac. If you love Mediterranean flavors, this is your new favorite. Be sure to check out my Fattoush salad and Roasted Chicken with Zaatar and Sumac for more inspired dishes!

Black Bean Salad Recipe Ingredients

Get ready to make a flavorful Mediterranean dish with this selection of fresh ingredients

For the Salad:

• Cooked Black Beans (or canned, drained, and washed): Black beans serve as the hearty base, providing a rich, earthy flavor and creamy texture.
• Cucumber, Cherry Tomatoes, and Red Onion (roughly chopped): These fresh vegetables add a refreshing crunch and juicy sweetness to the salad, enhancing its overall taste.
• Shredded Red Cabbage: Red cabbage contributes a crisp and slightly peppery bite, complementing the other ingredients.
• Italian Parsley and Fresh Mint (roughly chopped): These aromatic herbs infuse the salad with a burst of freshness, offering a combination of earthy and minty notes.
• Feta Cheese Crumbles: Feta cheese adds a creamy and tangy element, creating a delightful contrast with the beans and vegetables.

For the Dressing:

• Pomegranate Molasses: Pomegranate molasses brings a sweet-tart complexity, elevating the dressing’s flavor profile.
• Zest and Juice of One Lemon: The lemon zest and juice provide a zesty and citrusy brightness, enhancing the overall taste.
• Olive Oil: Olive oil contributes a rich and fruity flavor with a hint of peppery notes, adding depth to the dressing.
• Salt and Pepper: These seasonings are used to season and balance the flavors, ensuring a well-rounded taste.

Optional Garnish:

• Sumac: Sumac can be sprinkled on top for an extra layer of tartness and a visually appealing touch.

Canned Beans vs. Dry Beans

Canned vs. Dried Beans: What’s the difference? It boils down to sodium, preparation time, and cost. Canned beans often have added salt and preservatives, increasing sodium. This not only affects taste but also the overall health profile of your dish.

Dried beans, in contrast, don’t come with added sodium. So, when you use dried beans, you control the salt level in your recipes. For dishes like our black bean salad, opting for dried beans might be the healthier choice.

Pro Tip: Cooking dried beans in bulk? Let them cool completely, then portion and freeze in meal-sized batches using freezer-safe containers or bags. They’ll keep for up to 3 months and make meal prep even easier!

How to Prepare Dry Black Beans

•  Soaking: Begin by rinsing the black beans well. Place them in a big bowl and cover with water. A good soak, ideally 4-6 hours or overnight, will prepare them for cooking.
• Cooking: After soaking, rinse your beans once more. Pop them in a pot and pour in water, ensuring they’re submerged by about 2 inches. Heat until boiling, then drop to a simmer, covering the pot. Cook them for about 45-60 minutes until they’re soft. If foam bubbles up, just skim it off.
• Cooling: Drain the water off and give the beans a quick cold rinse. This halts the cooking process. Drain again and move your beans to a bowl, ready for your black bean salad recipe.
• Note: A half cup of dry beans typically yields around 1 ½ cups once cooked.

Make Your Version

There are many ways to customize a black bean salad by adding different vegetables and toppings. Here are some ideas:

• Classic black bean salad corn: black beans, red onion, bell pepper, corn, cilantro, lime juice, salt, and pepper.
• Southwest black bean salad: black beans, cherry tomatoes, red onion, corn, avocado, jalapenos, cilantro, lime juice, cumin, and chili powder.
• Mango black bean salad: black beans, diced mango, red onion, bell pepper, lime juice, honey, cilantro, and salt.
• Don’t restrict yourself. Use any beans of your liking.

Ways to Serve Your Salad

As a side dish, serve the Mediterranean Black Bean Salad Recipe with my easy oven-baked chicken breast or  Easy Oven-Cooked Halibut, or serve other Mediterranean-inspired dishes like rosemary Garlic lamb chops and pita bread.

In a wrap: Spoon the salad onto a tortilla wrap, add some Guacamole or hummus, and roll it up for a tasty, portable lunch or snack.

Note: Pomegranate molasses is available in most grocery stores. If you can’t find any near you, substitute with balsamic vinegar and add one teaspoon of honey. However, I simply love dressing with pomegranate molasses for salad. This reminds me; perhaps I need to make a pomegranate salad dressing recipe. hmmm…