This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.

Why You’ll Love This Corn and Black Bean Salad Recipe

• Versatile. Have it for work lunch, spoon it over Shredded Chicken Tacos, serve it as a side dish instead of veggies or rice, or scoop it up with tortilla chips—you have options!
• Customizable. Can’t stop yourself from tinkering with recipes? Oh, then this is the black bean salad for you! Add garlic, diced red onion, jalapeño for kick, red pepper for crunch, or yes, just eat it as-is.
• Perfect for Summer. Sweet summer corn! No cooking! This easy-peasy salad is made for summertime.

About This Black Bean Corn Salad

Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works.

You can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means.

You can even use frozen corn right out of the bag. That will work too.

In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential, especially on those hot, humid days when you don’t want to cook and you’re craving something light.

How to Make Black Bean Corn Salad

The Ingredients

• Black Beans. Creamy and hearty, canned black beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium. (For extra credit, you can cook them from dried via Instant Pot Black Beans if you like.)
• Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Fresh corn is a good source of fiber and contains oodles of vitamins. Plus: the sweetness!
• Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.
• Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Cotija cheese works too!
• Herbs. I used a mix of mint and fresh cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.
• Fresh Lime Juice. Brings brightness and zip to every bite.

The Directions

1. Prep the Veggies. Slice the kernels from the cob and place them in a large bowl with the rest of the salad ingredients (save some of the feta for serving).
2. Combine. Stir and top with the remaining feta.
3. Chill. Let set in the refrigerator for a few minutes (if you can resist). ENJOY!

Recipe Variations

• Black Bean Corn Avocado Salad. For additional creaminess, add 1 diced avocado, either in addition to or in place of the feta. Since avocado can turn brown, wait to add until within 1 hour of serving. This is a great option if you need the salad to be vegan or dairy-free. (The salad is already gluten-free.)
• Sautéed Corn Black Bean Salad. Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until golden brown, 7 to 10 minutes. (If using canned or frozen, thawed corn, pat it dry first.) Let cool, then add to the salad as directed.
• Roasted Corn and Black Bean Salad. In a mixing bowl, coat the corn kernels with 2 tablespoons melted butter or olive oil. Spread the kernels into an even layer on a rimmed baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until browned, tossing once or twice throughout (watch carefully at the end so they don’t burn!). Let cool, then add to the salad as directed.
• Grilled Corn Black Bean Tomato Salad. Lightly char the ears on a grill over medium heat; let cool, and cut the kernels from the cob. Add to the salad as directed.
• Honey Lime Dressing. For a black bean and corn salad with honey-lime dressing (YUM!), whisk 2 tablespoons of honey into the dressing ingredients. If you love honey dressing, check out this Fruit Salad too!

Storage Tips

• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

What to Serve with Black Bean Corn Salad

• Tex-Mex Dishes. We’re talking Cauliflower Tacos, Chipotle Bowls, and anything else with some Tex-Mex flair.
• Chicken. Serve this salad alongside Air Fryer Chicken Thighs or Grilled Chicken Breasts.
• Sandwiches and Burgers. Who needs chips?! Pair this salad with Spicy Chicken Sandwiches or Vegan Burgers.

Recommended Tools to Make this Recipe

• Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.
• Mixing Bowls. Perfect for prepping salads like this one.
• Sharp Chef’s Knife. Perfect for cutting corn off the cob.

Recipe Tips and Tricks

• Don’t Leave Kernel on the Cob. Make sure when you’re cutting the kernels off the ear, you’re cutting as much as possible the first time, rather than slicing the kernels in half and having to make a second pass to get the rest. You want whole kernels in the salad, not bits of them! Read my tips for de-kerneling corn below.
• Gently Stir. This keeps the feta from breaking down too much and prevents the tomatoes from being crushed.
• Let the Flavors Meld. While you can eat this black bean corn salad right away (and you will obviously want to), it’s even better if you let it chill in the fridge for juuuust a bit to let the flavors mix and mingle.

Black Bean Corn Salad Video

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Black Bean Corn Salad

This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
• 1 14-ounce can reduced sodium black beans rinsed and drained
• 1 pint cherry or grape tomatoes halved
• 1/2 cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice from about 1 lime***
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese crumbled (about 1 cup), divided

Instructions

• Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
• To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
• Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
• If time allows, place in the refrigerator to set for 15 minutes. Enjoy!

Video

Notes

• *For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it’s the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
• **My favorite is a blend of half mint, half cilantro. For those who don’t care for cilantro, basil is also wonderful and very summery.
• ***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
• TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

Nutrition

Serving: 1(of 6) | Calories: 240kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Potassium: 515mg | Fiber: 8g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg

More Easy and Healthy Salads

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Meet the hands-down best guacamole recipe that blends tips from authentic guacamole in Mexico (simple, high quality ingredients), my mom’s legendary guac (it’s all about seasoning), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends, including tips for picking the perfect avocado and more!

This guacamole recipe yields perfect guac that is:

• Not too chunky. Not too smooth.
• Properly salted and seasoned (no bland guac for us!).
• A little savory (thanks to my mom’s secret ingredient).
• FRESH and vibrant.
• Tastes like a beach vacation!

This is the kind of fresh, pure, properly-seasoned guacamole that you’ll devour in one sitting.

How to Make The Best Guacamole EVER

Traditional guacamole ingredients are simple and need no fillers—avocado, lime juice, cilantro, jalapeno, onion, and salt.

Once you have the base recipe, you can vary it up to make it spicy, more savory, or add festive toppings.

You can serve it as an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito.

Just know this—however much of this guacamole you make, that’s how much will get eaten.

It’s too good to last!

The Ingredients

• Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
• Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle for guacamo
• Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton’s Kosher Salt in all of my recipes
• Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned). If you prefer an authentic guacamole recipe, omit this.
• Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
• Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
• Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
• Garlic. For that garlicky goodness.

The Directions

1. Slice the avocados in half and remove the pits.

2. Use a spoon to scoop the flesh into a bowl.

3. Add the remaining ingredients to the bowl (minus the tomato).

4. Mash until half creamy and half chunky.

5. Stir in the tomato (if using). Add desired toppings and DIG IN!

How to Pick a Ripe Avocado

A perfectly ripe avocado is key for the best guacamole. Here’s how to know when an avocado is ripe and ready to use.

• Color. Choose a Hass avocado that is deep dark green, brown, or black in color.
• Skin. A ripe avocado will have bumpy skin instead of smooth.
• Firmness. Give the avocado a gentle squeeze. It should feel soft but firm. An avocado that’s very firm isn’t ripe, and an avocado that’s mushy and dents when lightly squeezed is overripe and won’t give you great-tasting guac.

Avoiding Bland Guacamole

First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips when taste-testing, especially if the chips are particularly salty.

• If you taste your guac and it is bland, start with more salt. Homemade guacamole needs more seasoning than you think.
• Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better.
• If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

How to Keep Guacamole From Turning Brown

Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).

That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.

To deter browning, the most important tips are:

• Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
• Keep it airtight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.

Topping Ideas

While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to vary it up. Here are some toppings to make your guacamole stand out among the rest.

• Crumbled feta cheese
• Pomegranates (great for holidays! Especially combined with the feta.)
• Toasted pumpkin seeds (a.k.a. pepitas)
• Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
• Diced cherry tomatoes
• Diced mango, peaches, or pineapple
• Grilled Corn kernels
• Fresh cilantro or green onions

What to Dip with Guacamole

• Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
• Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
• Pita Chips. A similarly crunchy alternative to tortilla chips.
• Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
• Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.

Ways To Use Homemade Guacamole

• On Sandwiches and Burgers. Take your sandwich game up a notch by spreading guacamole onto a BLT, Turkey Burgers, or Salmon Burgers.
• On Mexican Food. This guacamole would be tasty on top of a Mushroom Quesadilla or Veggie Burritos. It would be equally delish with Beef Fajitas, Instant Pot Chicken Enchiladas, or Taco Salad. Or use this easy guacamole recipe for nachos (Chicken Nachos are the house favorite).
• On Fish. This Grilled Salmon and Shrimp Skewers are begging to be topped with fresh guacamole.
• On Meat. Elevate your favorite basic protein with homemade guacamole. Grilled Chicken Breast, Grilled Pork Tenderloin, and Baked Chicken Breast are some of my go-to’s.
• On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins.
• For Appetizers. Use the guacamole to make my scrumptious Shrimp Guacamole Bites or 7 Layer Taco Dip.

Storage Tips

• To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Recommended Tools to Make this Recipe

• Non-Slip Cutting Board. Won’t slip away from you like other cutting boards do.
• Mixing Bowls. The largest size of this set would be ideal for making guacamole.
• Citrus Juicer. I won’t juice a lemon or lime without this handy tool.

This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)

Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.

If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!

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How to Make Guacamole

How to make guacamole that is the best you'll ever eat and tastes authentic! Simple, fresh, and perfectly seasoned. The only guac recipe you need!

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings (about 3 cups)

Calories 113kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 large ripe Hass avocados
• 1/2 cup finely chopped red onion about 1 small
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1 tablespoon freshly squeezed lime juice about 1/2 small lime
• 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
• 1 teaspoon Worcestershire sauce
• 1 clove garlic minced (about 1 teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large roma tomato diced (optional)

TOPPINGS (optional):

• Crumbled feta
• Cooked and crumbled bacon*
• Chopped fresh cilantro
• Toasted pepitas

FOR SERVING:

• Salty tortilla chips
• Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama

Instructions

• Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
  
• Scoop the flesh into a large mixing bowl.
  
• Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
  
• With a fork, mash together until the mixture is half chunky and half creamy.
  
• Gently stir in the diced tomato. Don't overmix! Chunky guac is happy guac.
  
• Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.

Video

Notes

• *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
• TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Nutrition

Serving: 1(of 12) without toppings or chips, about 1/4 cup | Calories: 113kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 357mg | Fiber: 5g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg

More Delicious Dip Recipes

Complete your party spread with one of these other tasty dip recipes for a crowd:

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Made with canned chickpeas, peanut butter, pure maple syrup, and chocolate chips, this easy Chickpea Cookie Dough is healthy, adaptable to different diets, and, most importantly, legitimately tastes like actual cookie dough!

You’ll have to trust me when I say this edible chickpea cookie dough does not taste like beans (nor do these Black Bean Brownies and Chickpea Blondies!).

Thanks to the natural sweetness of maple syrup, the nuttiness of creamy peanut butter, and a generous sprinkle of cinnamon and chocolate chips, nobody (not even your picky toddler) will ever know that this sweet treat is actually good for them (just like my favorite Sweet Potato Cookies)!

Get your spoon ready because this “faux dough” is chocolate-chip-cookie-licious!

Why I Love This Chickpea Cookie Dough

I have a few edible cookie dough recipes on my site already, but this chickpea cookie dough stands out for a number of reasons. 

• Accessible Ingredients. No crazy ingredients here. In fact, you probably have everything you need in your pantry already. (You probably have all the ingredients to make these Healthy Brownies too, just sayin’.)
• Speedy Preparation. Simply toss the ingredients into your food processor. In just a few minutes, you’re ready to dive in. (Same applies to this Chocolate Hummus.)
• Legitimately Delicious. Yes, chickpea cookie dough tastes good! The garbanzo flavor is very mild and almost imperceptible to anyone snacking on it.

Added bonus? This recipe is super adaptable to a wide range of dietary needs.

Those who are looking for a cookie dough that can be nut-free, egg-free, dairy-free, gluten-free, and/or vegan need not look any further!

How to Make Chickpea Cookie Dough

As mentioned, this chickpea cookie dough uses common pantry ingredients.

Here’s what you need to make it, as well as a few substitution ideas.

The Ingredients

• Chickpeas. An ultra-easy, creamy, and sneakily healthy way to enjoy cookie dough flavor! Chickpeas are high in filling protein and fiber, so this cookie dough can satisfy your hunger and your sweet tooth cravings.

• Creamy Peanut Butter. Like in Peanut Butter Protein Balls, the peanut butter adds rich, delicious flavor and creaminess. Any nut butter will work here, and I think an almond chickpea cookie dough with almond butter would be tasty.
• Rolled Oats. Using oats instead of flour makes this recipe safe for raw consumption and brings added health benefits. Oats are packed with fiber, protein, iron, and antioxidants.

• Cinnamon + Vanilla. A dash of cinnamon livens up the flavor, and the vanilla pairs beautifully with all the other ingredients.
• Maple Syrup. Perfect for bringing natural sweetness to the chickpea cookie dough and keeping it vegan. Add a little or a lot to reach your desired sweetness.

• Chocolate Chips. The essential. Need more? You’ll love this Edible Cookie Dough.
• Baking Powder. If baking the cookie dough into cookies (directions below), the baking powder helps the chickpea cookies rise. I also find that adding it makes the recipe taste more like actual cookie dough.

The Directions

1. Add all the ingredients except the chocolate chips to a food processor.

2. Process until smooth and creamy. Taste and adjust sweetness as needed.
3. Transfer the mixture to a bowl and fold in the chocolate chips. Serve immediately or bake as cookies (see directions below). ENJOY!

Chickpea Cookie Dough Recipe Variations

• To Make Nut Free. Swap the nut butter for sunflower seed butter; you also could try swapping it for Greek yogurt or unsweetened applesauce.
• To Make Without Oats (Grain Free). Check out my No Bake Protein Balls, which use coconut flour and taste like cookie dough. You could experiment with ground flaxseeds and almond flour as well.
• To Make Gluten Free. Be sure to use certified gluten-free rolled oats or use one of the “oat free” substitutions above.
• To Make Chickpea Cookie Dough Balls. Simply scoop and roll the dough into balls of your desired size. Store in the refrigerator (or freezer!) and munch as desired.
• To Make a Healthy Cookie Dough Dip with Chickpeas. Add 2 tablespoons almond milk to the food processor with the other ingredients; continue adding milk, a few teaspoons at a time, until the cookie dough reaches a smooth, thick, yet “dippable” consistency. Serve with pretzels, graham crackers, apple slices, vanilla wafer cookies, or any of your other favorite dessert dippers.

Storage Tips

• To Store. Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
• To Freeze Chickpea Cookie Dough. Thankfully, you can freeze chickpea cookie dough! For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. Store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and give it a good stir before serving.
• To Freeze Unbaked Chickpea Cookies. You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are frozen solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.

Recommended Tools to Make This Recipe

• Mixing Bowls. These are ideal for preparing and storing the chickpea cookie dough.
• Batter Scoop. If you decide to make these into cookies, this tool is perfect for portioning the dough.
• Food Processor. I’ve had this one for years, and it still works great!

More No Bake Desserts to Enjoy

• No-Bake Cookies. Looking for edible cookie dough that takes the form of an actual cookie? Try my Healthy No Bake Cookies and Quinoa Cookies.
• No-Bake Bars. These Vegan Cookie Dough Bars with Chocolate Chips and No Bake Granola Bars always get rave reviews from anyone who tries them.
• No-Bake Balls. For a grab-and-go treat that requires ZERO baking, try my Chocolate Peanut Butter Protein Balls or Ginger Cookie Healthy Energy Balls.
• No-Bake Candies. Love chocolate but not interested in baking? These Red Wine Truffles and Bourbon Balls are calling your name.

Master your sweet tooth with this master of dessert disguise.

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Chickpea Cookie Dough

How to make the best healthy chickpea cookie dough that can be vegan, gluten free, nut free, and/or dairy free. Made without eggs!

Course Dessert

Cuisine American

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 14 servings

Calories 101kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 15-ounce can reduced sodium chickpeas rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans)
• 1/4 cup creamy peanut butter or nut butter of choice to make nut free, see blog post above for suggestions
• 1/4 cup rolled oats or quick cooking oats to make without oats/grain free, see blog post above for suggestions
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup pure maple syrup plus additional to taste
• 1 tablespoon pure vanilla extract
• 1/3 cup dark chocolate chips or mini chocolate chips

Instructions

• To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs. Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like.
  
• Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.
  

Notes

• TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days. 
• TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving. 
• TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed. 
• TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
• TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.

Nutrition

Serving: 1(of 14); 2 tablespoons dough or 1 cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Calcium: 36mg | Iron: 1mg

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“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.

My first chocolate hummus experience was at a friend’s house.

She’d bought a container of Trader Joe’s chocolate hummus (apparently, it has a bit of a cult following), and I took a tiny bite out of pure curiosity.

My verdict was a progressive one.

• First, it tasted different (like Avocado Brownies), but not in a bad way.
• Then it was quite enjoyable.
• Then I started piling it onto my plate with what would probably be regarded as bad manners.

Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.

About Chocolate Hummus

If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.

You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies.

I especially love to bring it to parties because it’s unique and unexpected (like my favorite Edamame Hummus).

Another reason I love to bring this recipe to parties: chocolate hummus is healthy for you overall, especially when compared to other typical party dishes.

• Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
• Tahini offers tons of vitamins, minerals, and antioxidants.
• Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
• What you serve chocolate hummus with makes it healthy, too, especially if you add fruit.

This recipe is a nice way to sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.

How to Make Chocolate Hummus

Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.

Fool them next with this healthy Avocado Chocolate Mousse.

The Ingredients

• Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
• Cocoa Powder. The main event for scrumptious chocolatey goodness!
• Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.

• Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
• Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend it.
• Vanilla. Vanilla + chocolate = dream team!

The Directions

1. Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it until smooth. Pour in the maple syrup and puree again.
2. Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
3. Serve the hummus in a bowl with dippers of choice. ENJOY!

Storage Tips

• To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
• To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.

What to Serve with Chocolate Hummus

Round out your appetizer spread with more of these dippable delights.

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Roasted Red Pepper Dip

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7 Layer Taco Dip

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Greek Layer Dip

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Recommended Tools to Make This Recipe

• Food Processor. For perfectly smooth and creamy hummus.
• High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
• Measuring Spoons. Double-sided measuring spoons = less dishes to wash.

Be the cool kid at your next gathering who brings the chocolate hummus.

No one has to know it’s healthy chocolate ;)

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Chocolate Hummus

This healthy chocolate hummus recipe is made entirely in a food processor. A vegan, gluten free, and dairy free snack for chocolate lovers.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup tahini
• 1/3 cup cocoa powder plus 1 tablespoon
• 2 tablespoons hot water plus additional as needed
• 6 tablespoons maple syrup plus additional to taste
• 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
• 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions

• To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
  
• Pour in the maple syrup. Puree again, then scrape down the bowl.
• Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
  
• Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
  

Notes

• TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
• TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well. 

Nutrition

Serving: 1(of 8), about 1/4 cup | Calories: 143kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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I know having the best appetizer recipe at a party isn’t a competition per se, but this Smoked Salmon Dip steals the show! Salty, smoky, creamy, and herby, it is the sort of unstoppably delish dip that ruins dinner appetites in the best possible way.

Over the years, I’ve tested many appetizer recipes on my pals, and (except for a few of the top-notch appetizers in my cookbook), I have never heard them gush profusely the way they did over this smoked salmon dip.

I set down the dip, then watched.

G-O-N-E. People were elbowing each other at the bowl to get more bites!

The star power of this appetizer is one that I’ve rarely seen rivaled. (Hot Crab Dip and Crab Stuffed Mushrooms created a similar stampede effect.)

Plus, it gets better—smoked salmon dip can be made completely in advance.

Prep it the day before your party, then do your best to stay away from it.

How to Make Smoked Salmon Dip

This healthy smoked salmon dip is made with a blend of light cream cheese and Greek yogurt, hot smoked salmon (which you can buy ready to go—more on this below), and simple spices you already have in your cabinet.

For another tasty salmon appetizer, don’t miss these Salmon Croquettes.

The Ingredients

• Hot Smoked Salmon. Tender, flaky, and deeply-flavored, hot smoked salmon creates a truly scrumptious dip with a smoky flavor. Hot smoked salmon is also healthy. It’s rich in protein, vitamins, and omega-3 fatty acids. (Looking for dinner recipes? Check out these salmon recipes.) Want to make your own? Check out my Smoked Salmon recipe.

• Cream Cheese. Light cream cheese provides all the richness and creaminess this dip needs. (It’s also my trick to these lightened-up Jalapeño Poppers.)
• Greek Yogurt. I knew I wanted to make smoked salmon dip no mayo, and Greek yogurt was the perfect addition. It’s creamy, tangy (like a smoked salmon dip with sour cream), and packed with protein.
• Spicy Brown Mustard. Earthy and a little bit spicy.
• Dill. For freshness and herb flavor. Plus, salmon and dill are absolutely delicious together. (I submit this Poached Salmon as evidence.)

• Hot Sauce. The ingredient that keeps you coming back for more. Classic Tabasco sauce is my go-to for this recipe.
• Lemon. Gives the dip a pop of acidity and brightness. (I also love to serve lemon beside these Salmon Patties too.)

The Directions

1. Beat the yogurt and cream cheese together.

2. Add the juice, mustard, spices, and hot sauce.

3. Stir in the salmon and dill. Serve with additional dill and black pepper. DIG IN!

Storage Tips

• To Store. 3 to 4 days is how long smoked salmon dip will last in the fridge. Refrigerate it in an airtight storage container.
• To Freeze. In my opinion, you cannot freeze salmon dip. I think the texture will be off once the dip has thawed.

What Goes With Smoked Salmon Dip

Complete your appetizer menu with a few of these other tasty and healthy appetizer recipes:

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Recommended Tools to Make this Recipe

• Mixing Bowls. A high-quality set of mixing bowls is invaluable in my kitchen.
• Whisk. This whisk is small, making it easy to use.
• Citrus Juicer. The easiest (and cleanest!) way to juice lemons and limes.

The Best Mixing Bowls

These stackable mixing bowls are dishwasher and microwave-safe. This set has a size that’s perfect for every recipe.

Get on AMazon

Smoked salmon dip FOR THE APPETIZER WIN!

Not that I’m competing or anything.

Smoked Salmon Dip Video

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Smoked Salmon Dip

This creamy, easy hot smoked salmon dip is a go-to appetizer recipe your guests will love. Healthy recipe without mayo or sour cream!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 93kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup plain, full-fat Greek yogurt
• 6 ounces reduced fat cream cheese (Neufchatel) at room temperature
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons spicy brown mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper plus additional for serving
• 4 to 8 dashes hot sauce optional
• 8 ounces hot-smoked salmon flaked into small pieces*
• 2 tablespoons finely chopped fresh dill plus additional for serving
• Crackers or pita chips for serving
• Thinly sliced fresh vegetables for serving

Instructions

• In a mixing bowl, beat together the Greek yogurt and cream cheese until smooth and creamy.
  
• Beat in the lemon juice, mustard, garlic powder, black pepper, and hot sauce.
  
• With a spoon, stir in the salmon and dill. Taste and adjust the seasoning as desired (depending upon the saltiness of your fish, you may need to add some kosher salt).
  
• Scoop into a serving bowl. Serve sprinkled with additional dill and black pepper to taste. Enjoy!
  

Video

Notes

• *INGREDIENT NOTE: Hot smoked salmon will be thick and flake easily, just like a salmon filet. Lox-style (cold smoked) salmon can be used if you mince it very finely, but I prefer the texture and flavor of hot smoked for this recipe.
• TO STORE: 3 to 4 days is how long smoked salmon dip will last in the fridge. Refrigerate it in an airtight storage container.
• TO FREEZE: In my opinion, you cannot freeze salmon dip. I think the texture will be off once the dip has thawed.

Nutrition

Serving: 1(of 8) | Calories: 93kcal | Carbohydrates: 3g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

More Delicious and Healthy Dips

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These healthy Chocolate Peanut Butter Protein Balls taste like a chocolate peanut butter cup! They are nutritious, vegan, gluten free, and guaranteed to come to your rescue when hunger strikes.

Of all the healthy snack recipes I make, energy balls are the ones I come back to most.

Between my go-to Oatmeal Energy Balls and specialty flavors (like Pumpkin Energy Balls, Fig Almond Energy Balls, and Ginger Cookie Healthy Energy Balls), I’ve made a small hipster cafe’s worth of energy bites and protein ball recipes over the years.

• They’re simple to make. Simply pulse in a food processor and roll—it doesn’t get much easier than that! (Although these No Bake Granola Bars are pretty simple too!)
• They’re adaptable to just about every dietary and lifestyle consideration. Need yours to be raw, vegan, gluten free, keto, and/or naturally sweetened? Protein balls have got you covered!
• AND they both fuel your body with good-for-you ingredients and nutrients while satisfying even the most discerning sweet tooth. (Same goes for these Vegan Protein Bars.)

How to Make Chocolate Peanut Butter Protein Balls

These chocolate peanut butter energy balls (or chocolate peanut butter bliss balls as I call them) taste like morsels of chocolate peanut butter cookie dough (from my Chocolate Peanut Butter Cookies) but are made entirely of healthy ingredients.

The Ingredients

• Medjool Dates. Dates taste like caramel, are high in fiber, and create a raw protein ball “dough” that is easy to shape (or press into these Vegan Cookie Dough Bars with Chocolate Chips). Dates are a great alternative to making protein balls without honey, maple syrup, or other sweeteners.
• Peanut Butter. Chocolate’s natural partner in crime. Keep in mind your choice of peanut butter will impact the consistency of the dough. Natural peanut butter with a thinner consistency may require extra oats. Conversely, shelf-stable peanut butter may require that you reduce the amount of oats (or add more PB to compensate).

• Cocoa Powder. For a more intense, rich chocolatey taste.
• Chocolate Chips. Because why stop with just cocoa powder when you can add little flecks of chocolate into every indulgent bite too?
• Oats. Help bind the protein balls together by soaking up excess moisture from the peanut butter. Added bonus: I love how their subtle nuttiness complements the peanut butter.

• Chia Seeds. My favorite protein alternative whenever I’m looking to make energy balls without protein powder. (They’re also my secret protein sneak in these Oatmeal Protein Cookies.)

The Directions

1. Soak and rehydrate your dates (if needed). Pulse the dates in a food processor until broken into small bits.

2. Add the oats, peanut butter, chocolate chips, chia seeds, and salt.

3. Pulse until the mixture is broken down into small pieces, then add the cocoa powder.

4. Roll the dough into balls of your desired size. Treat yourself immediately, or chill in the refrigerator until set. ENJOY!

Storage Tips

• To Store. Leftover energy balls can be refrigerated for up to 1 week.
• To Freeze. Freeze for up to 3 months. Let thaw in the refrigerator or overnight.

What to Serve with Protein Balls

Pair with your favorite post-workout smoothie:

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Kale Smoothie

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Beet Smoothie

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Recommended Tools to Make this Recipe

• Food Processor. I have owned this one for more than 10 years. It’s easy to clean and works just as well as the day I bought it.
• Cookie Scoop. A small one like this is great for making energy bites of uniform size and shape.
• Parchment Paper. Great for lining storage containers to prevent your protein balls from sticking.

The Best Food Processor

This 11-cup food processor has a powerful motor and multiple attachments, which makes it very versatile.

Get on AMazon

Whether for breakfast, midday snack, or late-night dessert, healthy chocolate peanut butter protein balls are sure to satisfy.

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Chocolate Peanut Butter Protein Balls

The BEST chocolate peanut butter protein balls. These no bake energy balls with dates, chia seeds, and oats are the perfect healthy snack.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 14

Calories 103kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/4 cups Medjool dates pitted (about 10 dates)
• 1/4 cup peanut butter plus 2 tablespoons
• 3/4 cup old fashioned rolled oats
• 3 tablespoons mini chocolate chips
• 1 tablespoon chia seeds you can also use ground flaxseeds, hempseed, or an additional tablespoon of oats
• 1/8 teaspoon kosher salt
• 3 tablespoons cocoa powder

Instructions

• If your dates are dry, put them in a small bowl and cover with boiling water. Let sit 10 minutes to rehydrate, then drain and pat dry.
• Place the dates in the bowl of a food processor fitted with a steel blade. Pulse several times until the dates break into small bits and form a ball that sticks to the side of the bowl.
• Add the oats, peanut butter, chocolate chips, chia seeds, and salt.
  
• Pulse until the mixture is broken down and in small pieces but not completely smooth. Add the cocoa powder and pulse to combine. (At this point, the dough will look like crumbs, but when you scoop some into your hand and press to roll it into a ball, it should hold together easily. If it seems too dry and isn't holding together, add a little peanut butter; if it's too sticky, add a few more oats. The amount you need may vary based upon the brand of peanut butter you use and the moisture of the dates.)
  
• Roll the dough into balls of your desired size (I did slightly over 1 inch and ended up with 14 energy balls).
• Enjoy immediately (the balls will be soft but delicious) or pop in the refrigerator for 10 or so minutes to allow the balls to set.
  

Notes

• TO STORE: Leftover chocolate peanut butter energy balls can be refrigerated for up to 1 week.
• TO FREEZE: Frozen protein balls are good for up to 3 months. Let thaw in the refrigerator or overnight.

Nutrition

Serving: 1(of 14) | Calories: 103kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Potassium: 153mg | Fiber: 2g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg

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Don’t miss these other protein-packed energy balls and bars recipes:

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It’s a healthy dessert day! This rich and creamy Date Shake tastes like an old-fashioned vanilla milkshake with a kiss of cinnamon, but it’s made with frozen bananas, dates, and almond butter.

My love for milkshakes began in my childhood, when my dad would make vanilla shakes in the blender for my sisters and me as a special post-dinner treat.

The milkshake affair continued on to high school, where every weekend, my friends and I would end the night at the one and only 24-hour diner on our side of town.

My order was always a large milkshake.

I’d pressure my then-boyfriend into ordering fries so that I could dip them. (I KNOW. I’m one of those fry-in-the Frosty people.)

In college, I worked at a late-night on-campus eatery, where I became intimately acquainted with the shake needs of rowdy undergrads at 3 a.m.

Today, I still love the taste, texture, and refreshing nature of milkshakes but not the heavy feeling they leave in my stomach afterward.

This is a healthy date shake recipe without ice cream, but it tastes like a true treat. You’re going to love it!

How to Make the Best Date Shake

The original date shake came from Palm Springs.

But with a few simple ingredients, no matter where you live you can make a vanilla date shake for a fraction of what you’d pay at a fancy resort.

• A date shake has the same consistency as a traditional milkshake, but the sweetness comes entirely from the dates and frozen banana.
• This is also a vegan date shake recipe, which means those with dairy allergies can enjoy it (the same is true of my copycat Shamrock Shake).

The Ingredients

• Dates. Dates are nature’s candy! They give this shake plenty of sweetness without the need for added sugar. Dates are packed with fiber and antioxidants.
• Frozen Bananas. Blended frozen bananas taste remarkably like ice cream and make the shake thick, sweet, and creamy. Bananas are rich in potassium and fiber.
• Almond Butter. Gives the shake richness and nuttiness. With healthy fats, almond butter also helps make it more satisfying.

• Vanilla Almond Milk. I love the subtle vanilla flavor and nuttiness of vanilla almond milk, but you can use any milk you have on hand.
• Vanilla. Adds a warmth that perfectly complements the dates.

The Directions

1. Add the shake ingredients to a blender.

2. Blend until smooth. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers for up to 1 day. To thicken it up again, reblend the mixture with more frozen fruit, ice, or dates.
• To Freeze. Freeze the date shake in an airtight, freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before serving.

What to Serve with a Date Shake

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Healthy Chocolate Chip Cookies

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Banana Date Shake Recipe Variations

• Go Tropical. Add mango and sprinkle the top with toasted coconut.
• Chocolate. Add a teaspoon or two of unsweetened cocoa powder and a handful of chocolate chips.
• Protein Date Shake. Feel free to add a scoop of your favorite vanilla protein powder. Chocolate protein powder in the chocolate version would be mighty tasty too.

Recommended Tools to Make this Recipe

• High-Powered Blender. Check out this one for a more economical option.
• Measuring Spoons. I love how easily these stay together during storage.
• Stainless Steel Straws. My favorite straws to use for shakes and smoothies!

The Best Blender

This high-powered blender is a workhorse! It can create perfectly smooth shakes, smoothies, dips, soups, and more.

Get on AMazon

I hope you love this rich, creamy, healthy banana date shake as much as we do. I’d love to hear your thoughts in the comments below!

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Date Shake

A creamy vanilla date shake like the famous original in Palm Springs, made healthy and vegan without ice cream! Frozen banana, dates, and almond butter are used.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 small shakes or 1 large shake (about 8 ounces each)

Calories 324kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 large bananas cut into chunks and frozen (about 2 cups sliced)
• 4 pitted Medjool dates
• 1 tablespoon almond butter or peanut butter plus additional to taste
• 1/2 teaspoon pure vanilla extract
• 1 cup unsweetened vanilla almond milk or milk of choice
• Small handful ice cubes optional

Instructions

• Place the banana, dates, almond butter, vanilla extract, and almond milk in a high powered blender (if you do not have a high-powered blender, I recommend blending the milk and half of the frozen fruit first, then slowly adding the rest of the fruit and remaining ingredients).
  
• Blend until smooth. If you would like the shake a bit thicker, add a few ice cubes and blend again. Taste and add additional almond butter if you'd like the shake a little richer or another date if you'd like it sweeter. Pour and enjoy!
  

Notes

• TO STORE: Refrigerate leftovers for up to 1 day. To thicken it up again, reblend the mixture with more frozen fruit, ice, or dates.
• TO FREEZE: Freeze the date shake in an airtight, freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1(of 2) | Calories: 324kcal | Carbohydrates: 69g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 882mg | Fiber: 8g | Sugar: 49g | Vitamin A: 159IU | Vitamin C: 12mg | Calcium: 215mg | Iron: 1mg

More Dessert-Worthy Drinks

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Cocktails

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It’s all Greek Salad to me, and I couldn’t be more pleased with the translation! Crunchy, chunky, vibrant veggies and creamy feta come to life in a light, herby Mediterranean dressing.

Traditional Greek salad consists of raw veggies like juicy tomatoes, crisp cucumber, bell pepper, and red onions tossed in an herby vinaigrette with feta cheese and olives.

The pieces are left large and no other ingredients are added; traditional Greek salad does not contain lettuce.

Of course, if you’ve ever seen it on a restaurant menu (haven’t we all?), you know there are many types of Greek salads and the definition is subject to interpretation.

• I’ve seen all manners of Mediterranean-inspired additions like greens, artichokes, crushed-up pita chips, and even pimento peppers.
• Proteins like chicken and chickpeas are other popular additions (just like in Mediterranean Chickpea Salad).

How to Make Greek Salad

Today’s easy Greek salad recipe is my favorite version.

It has the best Greek salad dressing and heaps of colorful veggies.

The simple Greek salad ingredients are *mostly* traditional, with two deviations:

• Romaine. I like my Greek salad ingredients with lettuce, there I said it. Call it “Mediterranean Greek salad” instead if you must.
• Capers. While optional, their brininess gives the salad an additional dimension of depth.

The Ingredients

• Romaine. While this ingredient is not an element in traditional Greek salad, I love adding some romaine lettuce. It helps make it a little more satisfying, adds crunch, and gives the dressing something to cling to. Plus, romaine is packed with vitamins, fiber, and calcium.
• Red Onion. Adds a bite to the salad. Soak it in water first to take away a little of the harshness.
• Cucumber. Refreshing, crunchy, and hydrating.
• Tomatoes. Cherry or grape tomatoes add little bursts of sweetness that are essential to this Greek salad.
• Green Bell Pepper. Another fresh, crunchy element. Bell peppers are also a great source of vitamin C and iron.
• Kalamata Olives. A huge flavor component in Greek salad. Kalamata olives are deliciously salty and richly flavored.
• Capers. Another non-traditional addition that I love. Capers are salty, tangy, and have a slight lemon flavor.
• Feta. Large chunks of feta is the creamy addition that takes this salad to the next level and makes it the best Greek salad recipe.

• Greek Salad Dressing. This Mediterranean dressing is made of classic ingredients like olive oil, a splash of red wine vinegar (or fresh lemon juice if you prefer), and garlic star in this simple, light dressing. This traditional Greek salad dressing complements the other ingredients without overpowering them.

The Directions

1. Soak the red onion in water.

2. Whisk the Greek salad dressing ingredients together.

3. Toss the lettuce and part of the dressing in a large bowl.

4. Toss all the vegetables together, finishing the salad with part of the feta, salt, and pepper. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight container. Greek salad will last in the refrigerator for up to 2 days. 

What to Serve with Greek Salad

• Chicken. Air Fryer Chicken Breast and Baked Chicken Breast pair well with Greek salad.
• Stuffed Peppers. Keep with the Mediterranean theme and serve this salad with Greek Stuffed Peppers.
• Bread. A slice of No Knead Focaccia would be scrumptious with this salad.
• Sandwich. Enjoy your salad with Greek Crock Pot Sloppy Joes or a Vegan Burger.
• Fish. Grilled Swordfish or Baked Salmon would be delicious.

Recommended Tools to Make this Recipe

• Liquid Measuring Cup. You can measure and mix ingredients in this tool.
• Salad Spinner. Perfect for washing the romaine.
• Sharp Chef’s Knife. The tool you need to chop all the salad ingredients.

Greek salad, whether as a main or side dish, you are speaking my language!

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Greek Salad

Traditional Greek salad is simple and vibrant. Fresh tomatoes, cucumber, red onion, olive and feta, tossed in an herby salad dressing.

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• 1/2 cup thinly sliced and halved red onion
• 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
• 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
• 1 pint grape or cherry tomatoes halved
• 1 green bell pepper cored and cut into 1-inch cubes
• 2/3 cup Kalamata olives pitted (leave whole)
• 1 tablespoon capers drained (optional)
• 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
• Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove grated or finely minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions

• Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
  
• In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
  
• Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
  
• Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
  
• Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.

Video

Notes

• TO STORE: Refrigerate leftover salad in an airtight storage container for up to 2 days. 

Nutrition

Serving: 1(of 6) | Calories: 236kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9823IU | Vitamin C: 41mg | Calcium: 255mg | Iron: 2mg

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