Vegetarian Bean Salad With Bell Peppers Recipe

Black beans grown in Tanba
TOHRU MINOWA/Creative RF/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 to 8 servings

A meatless bell pepper and bean salad, this vegetarian and vegan recipe is great for picnics, potlucks or barbecues, especially if you've got lots of bell peppers in your garden or you have some leftover to use up. This recipe is made with red, green and yellow bell peppers, diced red onions, black beans, fresh cilantro and a red wine vinaigrette. 

Recipe courtesy of Bush's® Beans.

What You'll Need

  • 1 bell pepper (red, diced)
  • 1 bell pepper (green, diced)
  • 1 bell pepper (yellow, diced)
  • 1/2 cup red onion (diced)
  • 1 15.25-ounce can corn (drained)
  • 1 clove garlic (minced)
  • 1 tsp. cilantro
  • 1/4 cup olive oil
  • 4 to 5 tbsp. red wine vinegar
  • 1 tsp. lime juice
  • Black pepper to taste (fresh ground)
  • Salt to taste
  • 1 15-ounce can black beans (drained)
  • Garnish: lettuce leaves
  • Garnish: tortilla chips

How to Make It

  1. In a salad bowl, combine bell peppers, onion, corn kernels, garlic and cilantro and toss to mix.
  2. Add olive oil, vinegar, lime juice and salt and pepper to taste and toss again. Add black beans, mixing well.
  3. Serve over a bed of lettuce with tortilla chips.
Nutritional Guidelines (per serving)
Calories 506
Total Fat 11 g
Saturated Fat 2 g
Unsaturated Fat 6 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrates 86 g
Dietary Fiber 13 g
Protein 19 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)