This black bean salad is sure to be your next favorite summer salad. It’s high in plant-based protein and is such a fun and delicious way to eat your veggies!!!
This recipe was inspired by my mom. She put together a similar recipe years ago and, I’m not even joking, I ate the entire recipe in 2 days. Years later, this recipe is still one of my favorite recipes to meal prep. It takes only a few minutes to put this together and lasts up to a week in the refrigerator.
This recipe really is the perfect meal/snack. It’s loaded with fiber and protein which are essential to keeping you feel full and satisfied. I can’t stress this enough…you’re going to want to try this one.
Black Bean Salad
Ingredients
- 2- 15 ounce cans black beans, rinsed and drained
- 6 ounces crumbled feta
- 1 English cucumber, quartered
- 3 bell peppers, chopped
- 1 tablespoon chopped dill
- 4 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Prepare the vegetables. Add beans, vegetables, feta cheese, red wine vinegar, olive oil, dill, salt, and pepper into a large bowl.
- Mix everything together so it is well incorporated.
- Enjoy!