Kalyn's Kitchen

Black Bean and Pepper Salad

Black Bean and Pepper Salad has cilantro and lime, and the updated recipe has more peppers than beans for a more carb-conscious version of this tasty salad!

PIN the black bean salad to try it later!

Black Bean and Pepper Salad finished salad in serving bowl

I know Black Bean and Pepper Salad isn’t going to be a hit for some of my readers, so I’m going to send you to check out Low-Carb and Keto Salads for Summer Dinners if you want salad ideas that are super low in carbs. But for people who eat beans in moderation, this salad is absolutely delicious! And I was inspired to update the photos when I found those really huge red and yellow bell peppers (that led to the idea for Grilled Sausage and Peppers on Kabobs) so using more peppers and less beans makes this a more carb-conscious version of the salad! 

And even if you skip the cilantro (or replace it with thinly-sliced green onion) this will still be amazing. I know lots of people are trying to avoid trips to the grocery store these days, and black beans are a great pantry ingredient for everyone who enjoys beans. I love the colors in this salad too. For best flavor, mix the dressing and let the beans marinate for a while (or at least while you chop the other ingredients) but even if you’re in a rush and forget to marinate the beans, it will still taste pretty great!

What ingredients do you need for this recipe?

  • canned black beans
  • red bell peppers
  • yellow bell pepper
  • green onion
  • cilantro, (optional)
  • zest of one lime (optional, but recommended)
  • fresh-squeezed lime juice, you could use fresh-frozen lime juice
  • extra virgin olive oil
  • ground Chipotle chile pepper (affiliate link) (see notes)
  • chili powder
  • ground cumin (affiliate link)
  • Onion Powder (affiliate link)
  • Vege-Sal (affiliate link) or salt to taste
  • fresh ground pepper to taste

Black Bean and Pepper Salad process shots collage

How to make this salad:

(Scroll down for complete recipe with nutritional information.)

  1. These are the amazing peppers that were on sale for $.88 each at my store. If you have really large peppers I’d just use one red pepper and one yellow pepper. If your peppers are just average size, I’d use two red peppers and one yellow pepper. 
  2. Drain the black beans into a colander placed in the sink, then rinse with cold water until no more foam appears and let beans drain.
  3. If you have a fresh lime, some lime zest added to the dressing really brightens the flavor.
  4. After you mix all the dressing ingredients, marinate the drained beans in part of the dressing mixture if you have time. 
  5. Chop the red bell peppers and yellow bell peppers into pieces about the same size as the beans.
  6. Thinly slice green onions and ch0p cilantro (if using). I used Rick Bayless’ cilantro chopping method where you keep the bunch of cilantro together and thinly slice the leaves up to where the stems start. 
  7. Mix the marinated beans and peppers together. Gently mix in the rest of the dressing.
  8. Mix the green onion and chopped cilantro into the bean and pepper mixture. Then season with salt and fresh ground black pepper and serve.

Black Bean and Pepper Salad square image of finished salad

More Delicious Salads with Black Beans:

Chicken, Black Bean, Avocado, and Radish Salad ~ Kalyn’s Kitchen
Black Bean, Quinoa, and Red Pepper Salad ~ The Perfect Pantry
Black Bean Salad with Jicama ~ Kalyn’s Kitchen

Black Bean and Pepper Salad square image of finished salad

Black Bean and Pepper Salad

Yield 4 servings
Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Black Bean and Pepper Salad (with cilantro and lime) is a colorful salad that's perfect for a meatless side dish.



  • one 15 oz. can black beans, rinsed well and drained
  • 2 red bell peppers, chopped (see notes)
  • 1 yellow bell pepper, chopped (see notes)
  • 1/2 cup chopped green onion
  • 1 bunch cilantro, chopped (optional)

Dressing Ingredients:

  • zest of one lime (optional, but recommended)
  • 2 T fresh-squeezed lime juice
  • 2 T extra virgin olive oil
  • 1/4 tsp. ground Chipotle pepper (see notes)
  • 1/2 tsp. mild chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • Vege-sal or salt to taste
  • fresh ground pepper to taste


  1. Put black beans in a colander placed in the sink and rinse with cold water until no more foam appears.
  2. Let beans drain until beans are no longer wet. (If you’re rushed for time, you could blot them dry with paper towels.)
  3. Mix dressing ingredients.
  4. Put beans and dressing into a plastic bowl with a snap-on lid, put lid on, and turn bowl over a few times until the beans are well coated with the dressing.
  5. Let the beans marinate in the dressing for an hour or so if you have time, or at least while you chop the other ingredients.
  6. Chop peppers into pieces about 1/2 inch square. (I was aiming for the beans and peppers to be approximately the same size.)
  7. Slice green onion.
  8. Wash cilantro and dry well, then chop coarsely. I used a salad spinner (affiliate link).
  9. Mix the marinated beans and peppers together. Gently mix in the rest of the dressing.
  10. Mix the green onion and chopped cilantro into the bean and pepper mixture. Then season with salt and fresh ground black pepper and serve.
  11. This will keep for a day or two in the refrigerator, although it’s best when the cilantro is still crisp. However, I taste-tested it on my friend Robin when it had been in the refrigerator overnight and she gave it a very enthusiastic thumbs up.


Use any combination of colored peppers for this salad. If you find really large peppers I would use one large red pepper and one large yellow pepper. You could use a small amount of hot sauce to replace the ground Chipotle pepper.

This recipe created by Kalyn with inspiration from a blog that no longer exists.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 572mgCarbohydrates: 29gFiber: 10gSugar: 4gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Black Bean and Pepper Salad is a perfect low-glycemic ingredient, making this a great recipe for any phase of the original South Beach Diet. (Remember that dried beans are limited to 1/3 to 1/2 cup serving for phase one.) If you want a salad that’s lower in carbs, use less beans and more other ingredients, but salads with beans are probably not suitable for most low-carb eating plans.

Find More Recipes Like This One:
Use Salads to find more recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for This Recipe
This recipe was first posted in 2014. Recipe was last updated in 2021.

Pinterest image of Black Bean and Pepper Salad

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    44 Comments on “Black Bean and Pepper Salad”

  1. I made this because I had a mix of different kinds of peppers, ie. cubanelles, chili, red peppers, etc. and it was delicious. As I was putting the remainder away I added a bit of leftover mango, that was incredible as well. Thank for such a tasty treat.

  2. I have made something similar to this but with shell pasta and corn. Everyone loves it. So I was staring at a can of black beans on my counter yesterday, missing my favorite recipe because I'm on Phase 1, and decided to come over here to see what you might have. When I came across this recipe, I knew I had to make it. WOWSERS! I adore that dressing! We have an ever bearing lime tree in the back yard, and boy are they tasty. Hubby came home from work early and had some for lunch, and he loved it, too. In fact he sneaked another bowl late last night. I am considering trying some other veggies in it, like chopped zucchini, or tomato. Thanks for the recipe, as always, and thanks for post South Beach diet recipes.

    • Cee Jay, I am so jealous of that lime tree! So glad you enjoyed it. I have had this recipe on my "needs new photos" list for a few years now, love it.