Johnson's Rainbow Veggie & Black Bean Salad

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, protein-packed salad with roasted vegetables and smoky black beans. This Mediterranean-inspired salad recipe (vegetarian, high protein), ready in about 40 minutes, pairs mixed bell peppers, zucchini, black beans 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 240 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 cup mixed bell peppers
• 1/2 cup zucchini
• 1 can black beans
• 1/2 cup cherry tomatoes
• 1/4 cup red onion
• 2 tbsp lime juice
• 1 tbsp olive oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 cup chopped mixed bell peppers and 1/2 cup diced zucchini with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until edges are caramelized and tender.
2. Step 2: Drain and rinse 1 can black beans, then mix with 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion in a large bowl.
3. Step 3: Add roasted vegetables to the bowl. Whisk 2 tbsp lime juice with 1 tbsp olive oil and drizzle over salad. Toss gently until all ingredients are evenly coated and the dressing emulsifies.