Layered Vegetable and Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A colorful layered salad combining fresh vegetables and beans, symbolizing diverse learning layers and growth. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes pairs canned black beans, drained and rinsed, cherry tomatoes, halved, cucumber, diced 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 150 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 canned black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large glass bowl or trifle dish, layer 1 cup drained and rinsed canned black beans evenly on the bottom.
2. Step 2: Add a layer of 1 cup halved cherry tomatoes, spreading evenly.
3. Step 3: Next, layer 1 cup diced cucumber followed by 1 cup diced red bell pepper.
4. Step 4: Sprinkle 1/4 cup finely chopped red onion and 1/4 cup chopped fresh cilantro over the vegetables.
5. Step 5: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
6. Step 6: Drizzle the dressing evenly over the layered salad.
7. Step 7: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.