Roasted Pepper and Black Bean Salad Recipe

Name: Roasted Pepper and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups black beans, dried or 3 cups black beans; cooked; 2 each sweet bell peppers red; 2 each sweet bell peppers yellow; 1 cup corn fresh or frozen, thawed; 1 each jalapeno pepper chopped; 2 tablespoons lemon juice fresh; 1 tablespoon red wine vinegar; 1 teaspoon cumin ground; 1 teaspoon sugar; 1 each garlic cloves large; ⅓ cup olive oil; 1 x salt and black pepper to taste; ⅓ cup basil fresh, chopped; 4 each scallions, spring or green onions chopped, for garnish

Servings: persons

1 1/4 cups black beans, dried or 3 cups black beans; cooked
2 each sweet bell peppers red
2 each sweet bell peppers yellow
1 cup corn fresh or frozen, thawed
1 each jalapeno pepper chopped
2 tablespoons lemon juice fresh
1 tablespoon red wine vinegar
1 teaspoon cumin ground
1 teaspoon sugar
1 each garlic cloves large
⅓ cup olive oil
1 x salt and black pepper to taste
⅓ cup basil fresh, chopped
4 each scallions, spring or green onions chopped, for garnish

1
Half the bell peppers lengthwise, removing seeds and stems.
2
If using dry beans, rinse well, drain, and add water to cover by 3 inches.
3
Let soak overnight.
4
Drain and rinse soaked beans, discarding water.
5
Add fresh water to cover by 3 inches.
6
Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.
7
Preheat oven to 450F (230C).
8
Place cut peppers on broiling pan, 3 inches from heat.
9
Turn frequently until skins are blackened.
10
Cool.
11
Remove skins, and cut into 1inch squares.
12
Combine in serving bowl with beans.
13
Combine dressing ingredients thoroughly; toss with beans and peppers.
14
Garnish with scallions.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups black beans, dried or 3 cups black beans; cooked, 2 each sweet bell peppers red, 2 each sweet bell peppers yellow, 1 cup corn fresh or frozen, thawed, and more.

Yes, Roasted Pepper and Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Pepper and Black Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions