web analytics
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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    42 Comments on “Black Bean and Pepper Salad”

  1. So glad you enjoyed it! And good to know that it is good with flat leaf parsley too.

  2. I made this for a family get together on the 4th. Everyone loved it. My husband is allergic to cilantro, so I substituted flat leaf parsley. Really loved this. I think I will make some eggs this morning, and use this as a topping. Really yummy!

  3. Thanks Lydia! This is one of my few very old photos that I still like quite a lot.

  4. The colors really make this irresistible! I'd eat this for a main dish at lunch or dinner.

  5. Thanks, hope you enjoy!

  6. That looks delicious! Looks like a great summer side dish. 🙂

  7. So glad you enjoyed it that much!

  8. I meant to comment on this salad long ago; it is one of my favourites. And while fresh cilantro might be best, two days later we fought over the last of the leftovers 🙂

  9. Veronica and Jessica, thanks for letting me know you liked it! (One of my favorites too.)

  10. This is such a wonderful recipe! I've been wanting to make this and finally did! I didn't have chipotle or green tabasco, so I used regular tobasco. Delicous!!

  11. I made this as a lunch instead of side dish and scooped it up with salty tortilla chips. Fabulous!

  12. Glad people are liking this. (I think I could eat this standing in front of the fridge too!)

  13. I could just stand in front of the refrigerator and eat this with a spoon!!

  14. This is such a beautifully colorful dish. I want to dive right in – perfect for spring!

  15. Beans are marinating right now! Starting SBD tomorrow for the first time and your recipes give me hope that I won't hate it. 🙂

  16. this salad looks so good!

  17. I would add avocadoes to this dish! high in fiber and nutrients! essential for Health Nutrition and proper diet!

  18. Made this and love it!! I changed it just a little. Peppers are EXTREMELY expensive right now, so I just added an orange pepper, a little diced red onion, omitted the onion powder and added a little diced jalapeno. It was delicious!! Thanks for sharing.

  19. This one's getting on the menu this weekend! It's gorgeous.

  20. That is the prettiest salad I have ever seen, really.