Grilled Southwest Vegetable and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A vibrant, smoky salad featuring grilled bell peppers, zucchini, and black beans tossed in a tangy lime-cilantro dressing. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs red bell pepper, yellow bell pepper, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, cut into 1-inch strips red bell pepper
• 1 medium, cut into 1-inch strips yellow bell pepper
• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 3 tbsp, divided olive oil
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Toss 1 medium red bell pepper strips, 1 medium yellow bell pepper strips, and 1 medium zucchini strips with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Grill the vegetables for 3-4 minutes per side until tender and slightly charred, then transfer to a large bowl to cool slightly.
3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 cup chopped fresh cilantro until well combined.
4. Step 4: Add 1 can (15 oz) drained and rinsed black beans to the grilled vegetables, then pour the dressing over and toss gently to coat.
5. Step 5: Serve the salad warm or at room temperature as a light main or side dish.