Vegetarian Bean Salad With Bell Peppers Recipe

Black beans grown in Tanba
TOHRU MINOWA/Creative RF/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
506 Calories
11g Fat
86g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 506
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 86g 31%
Dietary Fiber 13g 45%
Protein 19g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

Hungry for something else?