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    Home » Recipes » Vegan Main Dishes

    Black Bean Salad with Tomatoes, Olives, and Croutons

    Published: Jun 10, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This easy and appetizing black bean and tomato salad adds color and crunch to the plate. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Serve this delicious recipe with grain dishes and pastas, or 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.

    Black Bean Salad with Tomatoes, Olives, and Croutons

    Serves: 4 to 6

    Ingredients

    • 1 (15–16 oz) can black beans, drained and rinsed
    • 2 large or 4 medium flavorful ripe tomatoes, diced
    • ½ cup green pimiento olives, halved
    • 1 cup prepared natural croutons, or homemade (see Note)
    • 1 medium yellow bell pepper, cut into short narrow strips
    • 1 tbsp extra virgin olive oil, or more, as desired
    • 2 tbsp lemon or lime juice
    • 2 tbsp minced fresh dill, or ¼ cup chopped fresh parsley (or use both!)
    • salt and freshly ground pepper, to taste
    • mixed baby greens or baby spinach, optional

    Instructions

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

    Note: Making your own croutons is easy. Simply cut any sort of whole grain bread into squares. If you'd like to make seasoned croutons, brush lightly with olive oil and season gently with salt-free seasoning blend like Frontier or Mrs. Dash. Or, just leave the bread cubes plain. Bake in a 300°F oven or toaster oven, stirring occasionally, until dry and nicely golden brown. Time will vary greatly depending on the kind of bread you're using, but figure at least 20 minutes, and likely longer. Let cool completely before using.

    Nutrition 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

    black bean salad with tomatoes, croutons, and olives cropped recipe

    • Explore Bean Salads for more easy, tasty ideas.

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    Reader Interactions

    Comments

    1. Anthony says

      February 03, 2011 at 2:31 pm

      Yep, we eat salad every week in this winter. It helps to obtain vitamins. Here is another similar recipe I'd like to share with you.
      http://www.fourgreensteps.com/community/recipes/salads/green-bean-corn-and-cherry-tomato-salad

    2. Nava says

      February 03, 2011 at 3:13 pm

      That looks delicious, Anthony! Thanks for sharing...

    3. JasmineBeexoxo says

      February 11, 2011 at 3:43 pm

      sounds delicious! I'm trying this recipe for my tomorrow Lunch 🙂

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