Black Bean Salad with Tomatoes, Olives, and Croutons

black bean salad

This quick, easy, and appetizing bean salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Think of this as a side-by-side dish, rather than merely as a side dish. It’s delicious with  grain dishes and pastas, or serve with simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 4 to 6

  • One 15- to 16-ounce can black beans, drained and rinsed
  • 2 large or 4 medium flavorful ripe tomatoes, diced
    (tomatoes-on-the-vine are best for winter)
  • 1/2 cup green pimiento olives, halved
  • 1 cup prepared natural croutons
  • 1 medium yellow bell pepper, cut into short narrow strips
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons minced fresh dill
  • Freshly ground pepper to taste
  • Mixed baby greens or baby spinach, optional

Combine all the ingredients in a serving bowl and toss well. Let stand for 5 to 10 minutes before serving. Toss well again. Serve on a bed of greens or spinach if desired.

Nutritional Information: 
Per serving: 179.7 calories; 8.6g fat; 641.7mg sodium; 421.3mg potassium; 22.5g carbs; 5.7g fiber; 0g sugar; 5.8g protein


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