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–+ servings

Mediterranean Black Beans Salad with Spinach and Corn

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Dive into a refreshing dish that combines vibrant greens, sweet corn, and hearty black beans all dressed in a delightful Mediterranean style! This salad is a celebration of flavors, with a base of crispy arugula and spinach, finished with fragrant dill and a creamy spoonful of yogurt that adds a tangy twist. Feel free to customize this dish by tossing in your favorite veggies or herbs to make it your own!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Spring
Cuisine: Healthy Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g arugula
  • 150 g baby spinach
  • 200 g canned black beans, rinsed and drained
  • 150 g sweet corn, canned or frozen
  • 50 g cherry tomatoes, halved
  • 15 ml olive oil
  • 15 ml lemon juice
  • 1 tsp dried dill
  • to taste Salt and black pepper
  • 100 g Greek yogurt optional
  • 30 g crumbled feta cheese optional

Equipment

  • Large mixing bowl
  • Chef’s knife
  • Salad serving platter
  • salad spinner

Method
 

  1. In a large mixing bowl, combine the arugula and baby spinach, creating a delightful bed of greens.
  2. Add the drained black beans, sweet corn, and halved cherry tomatoes on top of the greens.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried dill, salt, and black pepper.
  4. Drizzle the dressing over the salad ingredients and gently toss until well combined.
  5. Let the salad rest for about 5 minutes to allow the flavors to meld, then serve on a platter.
  6. Top each serving with a spoonful of Greek yogurt and, if desired, sprinkle crumbled feta cheese for an extra flavor boost. Enjoy your colorful, nutritious salad!

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSodium: 300mgPotassium: 550mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Feel free to experiment with this salad by adding other ingredients, such as diced cucumber, bell peppers, or even avocado for extra creaminess! If you prefer a vegan option, simply skip the yogurt or substitute it with a plant-based alternative. This salad can be stored in an airtight container in the fridge for up to two days. Just remember to keep the dressing separate until ready to serve to maintain that delicious crunch! Happy cooking!

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