Roasted Vegetable Black Bean Salad

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A colorful, protein-packed salad featuring roasted garden vegetables and black beans, dressed with a bright red wine vinaigrette and mixed greens. This Southwestern-inspired salad recipe, ready in about 35 minutes, pairs zucchini, bell peppers, red onion 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 250 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, chopped zucchini
• 1 cup, chopped bell peppers
• 1/2 cup, chopped red onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 can (15 oz), rinsed and drained black beans
• 1 cup, halved cherry tomatoes
• 1/4 cup red wine vinegar
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups mixed greens

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup chopped zucchini, 1 cup chopped bell peppers, and 1/2 cup chopped red onion with 2 tbsp olive oil and 1 tsp dried oregano on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, whisk together 1/4 cup red wine vinegar, 2 tbsp olive oil, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl to make the dressing.
3. Step 3: In a large bowl, combine the roasted vegetables, 1 can rinsed black beans, and 1 cup halved cherry tomatoes.
4. Step 4: Pour the dressing over the salad and toss to coat evenly. Add 2 cups mixed greens and toss gently to combine.
5. Step 5: Season with additional salt and pepper to taste and serve immediately.