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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 Black Bean and Pepper 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 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!


Black Bean and Pepper Salad process shots collage

How to Make Black Bean and Pepper 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.

Ingredients

Ingredients:

  • 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

Instructions

  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.
  1. 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.

Notes

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:

Yield:

4

Serving Size:

1

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.

Black Bean and Pepper Salad Pinterest image

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    42 Comments on “Black Bean and Pepper Salad”

  1. Black beans go with almost anything…they are great

  2. I have been making a similar salad, but without the cilantro (pleh), love everything else:). I add green pepper, jalapeno, and chickpeas… I love the addition of lime to your dressing and am definitely going to modify next time I make it! It's also a great keeper which is wonderful for us singles.

  3. So glad people are enjoying the new incarnation of this salad recipe. (I really should leave the old photo as well so you can see how much I've improved!)

  4. Like your addition of cumin powder in the dressing 🙂

  5. Yum Kalyn, this looks great. A lovely fresh salad 🙂

  6. This is my kind of salad Kalyn!! Love!!

  7. I LOVE black bean salad!! I make a much simpler version that I have for lunch most every day. I cut up a cucumber, a red bell pepper, half a large onion, and an avocado. Then I mix all that with a rinsed and drained can of black beans. This makes four servings, topped with lite balsamic vinaigrette.

  8. You are on a roll with these colorful dishes! Your photos just pop right out off off the page – unfortunately, not into my kitchen.

  9. I have a black bean salad it’s time to revive…very similar to yours.

    Great photo too. Thanks for sharing.

  10. Thanks Joe. How’s the new house?

    Thanks Mae. I’d be thrilled to get photo tips any time from you! Don’t be afraid to tell me anything, because right now I know NOTHING. If I get a good photo, it’s just luck.

  11. Kalyn, the salad once again looks very tasty and you’ve captured the beautiful individual colours of them.

    I’ve sent you an email re tips for taking some photos outside in the garden.

  12. Looks like a great salad Kalyn!

  13. Lucette, your version looks good too. Sorry about the lack of cilantro!

    Jennifer, I hope you like it.

    Sher – thanks. I agree, black beans are amazing in lots of recipes.

    Christine, thanks for that comment (I think) because I realized from it that I have del.icio.us set up wrong. I’m assuming you’ve been clicking to the permalink each time when you save the recipes, but I wanted it set up so that it automatically did that. Another thing to try to figure out. I’m not sure they even had del.icio.us when I did that pork chop recipe. I LOVE my del.icio.us cookbook!!

    If I can get it figured out, I’ll go back and add del.icio.us to the archive posts. (When I get to it on the to-do list.)

    Anonymous, thanks.

    Tanna, me too!

  14. That looks super – and certainly has all the flavors I love.

  15. I too, loved this salad. It’s fantastic with the additon of some orange pieces or diced mango. I serve it over grilled fish as a relish too!

  16. Kalyn,
    I went to your recipe for pork chops that you suggested would be a good main dish for the black bean salad and I didn’t see a way to save it to “delicious”. Do your older recipes not have a link?
    I just copied the recipe and pasted it into a word doc, but saving to delicious would be so much easier. Just thought I’d let you know in case there should be a link.

  17. As if you could not cook anything healthy!:)
    Your salad update sounds like just the ticket for my bean-loving husband. I just bought several bunches of cilantro and will use some of it in this dish.
    Thanks Kalyn!

  18. I love black bean salad, and black beans in general–and I think they are a perfect match with cilantro. Great recipe.

  19. Count me among the cilantro lovers, especially with black beans, lime, and cumin. This salad looks perfect for our barbecue this weekend; thanks, Kalyn!

  20. I just posted about a black bean salad, too–another example of blog synchronicity. No cilantro in mine though–even though I love it, my boyfriend thinks it tastes like wet cardboard.