Description
A vibrant Mediterranean-inspired salad using pasta, black beans, and fresh herbs with a light vinegar dressing. Perfect for picnics, it’s creamy-free, high in protein, and packed with flavor. Customize with seasonal vegetables and herbs for variety.
Ingredients
8 oz (225g) dry pasta
1 can (15 oz or 425g) black beans, drained and rinsed
1 pint cherry tomatoes, cut into halves or quarters
2 large cucumbers, diced
1 small red onion, finely chopped
¼ cup olive oil
2 tbsp white vinegar
1 clove garlic, minced
1 tbsp fresh parsley
1 tbsp fresh dill
Salt and pepper, to taste
Instructions
Cook the dry pasta until al dente
Drain and toss with 2 tbsp of the olive oil
In a separate bowl, whisk remaining oil, white vinegar, garlic, parsley, dill, salt, and pepper to make dressing
Combine cooked pasta, black beans, cherry tomatoes, cucumbers, and red onion in a large bowl
Pour the dressing over the salad and mix thoroughly
Let sit for at least 30 minutes before serving to allow flavors to meld
Notes
Use gluten-free or whole wheat pasta if dietary preferences require
Substitute black beans with chickpeas or kidney beans
Fresh or frozen sweet corn can replace canned
Soak red onion in cold water for 10 minutes to mellow its bite
Add avocado slices or crumbled feta cheese for extra flavor (verify vegetarian diet)
Store in an airtight container in the refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Stirring
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 1500mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg