Name: Black Bean Salad with Herbs
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans (3 cups) black beans (drained and rinsed); 1 small onion (finely chopped); 1 roasted red pepper (from a jar) (sliced); ¼ cup fresh dill (chopped); ¼ cup spring onions (chopped); 1 handful spinach (chopped); 3 tsp capers; ⅓ cup sunflower seeds; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tsp dried mint; ¼ tsp chili flakes (optional); salt to taste

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When you’re looking for a meal that’s quick to prepare, full of texture, and bursting with bright flavors, look no further than this Black Bean Salad with Herbs. With the hearty goodness of black beans, the crunch of sunflower seeds, the tang of capers, and a refreshing punch from dill and spring onions, every bite is a delight. The simple balsamic dressing brings all the ingredients together while the hint of chili flakes adds a subtle kick. This is the kind of dish that proves healthy eating can be effortless and exciting.

Why You’ll Love This Black Bean Salad with Herbs

There are countless reasons why this black bean salad deserves a regular spot in your rotation:

Quick and easy: It takes just 15 minutes to prepare.
No cooking required: Especially great during hot weather.
Packed with nutrients: Full of fiber, protein, and antioxidants.
Customizable: Easy to tweak based on what you have on hand.
Perfect for meal prep: Holds up well in the fridge and tastes even better the next day.

Ingredients for Black Bean salad with Herbs

Let’s take a closer look at what goes into this salad and why each component shines:

Base

2 cans black beans – Rich in protein and fiber, black beans are filling and versatile. Canned beans make this recipe quick and easy, but you can use home-cooked beans if you prefer.
1 onion, finely chopped – Adds crunch and sharpness to contrast the creamy beans. Red onion or shallot also works well.
1 roasted bell pepper (from a jar), sliced – Sweet and slightly smoky, roasted peppers balance the earthiness of the beans.
Handful of spinach, chopped – For a touch of green and a dose of vitamins. Feel free to substitute kale or arugula.

The Herbs and Extras

1/4 cup fresh dill – The star herb in this salad, dill adds a unique, grassy brightness.
1/4 cup chopped spring onions – For that mild oniony bite and vibrant color.
3 tsp capers – Salty and tangy, they enhance every other flavor in the bowl.
1/3 cup sunflower seeds – Toasted or raw, they add nutty crunch and healthy fats.

Dressing

2 tbsp balsamic vinegar – Deep, slightly sweet acidity that complements the beans.
2 tbsp olive oil – The base of the dressing, giving it a smooth texture and richness.
1 tsp dried mint – Brings a Mediterranean freshness that elevates the dish.
1/4 tsp chili flakes – Optional, but a little heat rounds out the flavors.
Salt to taste – Essential to draw out and harmonize all the ingredients.

Serving Suggestions for Black Bean Salad with Herbs

This Black Bean Salad with Herbs is incredibly versatile. Here are a few ways to enjoy it:

As a main dish: Serve it in a bowl on its own or with a slice of crusty sourdough bread.
Stuffed in wraps or pitas: Add a dollop of hummus or tahini for extra creaminess.
As a side salad: Perfect next to grilled vegetables, tofu skewers, or roasted sweet potatoes.

Make It Your Own

One of the best things about this salad is how adaptable it is. Here are a few ways to switch it up:

Add avocado for creaminess and healthy fats.
Use chickpeas or kidney beans if you’re out of black beans.
Swap spinach for arugula or baby kale for a different green base.
Try different herbs – parsley, basil, or cilantro would all be delicious in place of dill.

Storage Tips

This salad is an excellent meal-prep option:

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time.
Not freezer-friendly: The texture of the fresh herbs and spinach won’t hold up after freezing.

If you’re making it ahead of time for an event, add the sunflower seeds just before serving to keep their crunch.

Frequently Asked Questions (FAQs): Black Bean Salad with Herbs

Can I use dried black beans instead of canned?

Absolutely! If you’re using dried beans, soak them overnight and cook them until tender. You’ll need about 1.5 to 2 cups of cooked black beans per can.

What can I substitute for capers?

If you don’t have capers, try chopped green olives or a small amount of pickled onions for a similar tangy kick.

Can I make this Black Bean Salad with Herbs in advance?

Yes, it’s actually better after it sits for a bit. You can make it a day ahead—just store it in the fridge and give it a stir before serving.

Is this Black Bean Salad with Herbs vegan and gluten-free?

Yes, this salad is naturally vegan and gluten-free. Just double-check your vinegar brand if you’re highly sensitive to gluten.

Can I use different beans?

Sure! Chickpeas, pinto beans, or even a mix of beans would work well here.

How can I make this salad more filling?

Add a grain like quinoa, bulgur, or couscous, or top it with sliced avocado.

What does dill add to the Black Bean Salad with Herbs? Can I leave it out?

Dill brings a fresh, tangy, almost citrusy flavor that complements the balsamic and mint beautifully. If you’re not a fan, try parsley or cilantro.

How spicy is it with the chili flakes?

The 1/4 teaspoon adds a mild heat. You can reduce it or leave it out entirely if you prefer a milder salad.

Check out more recipes:

Loaded Roasted Sweet Potato

Buckwheat and Chickpea Salad

Quinoa and White Bean salad

Savory Chickpea Granola Clusters