Roasted Vegetable Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads ready in about 35 minutes pairs chopped zucchini, chopped bell peppers, chopped 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.

Prep: 15 min Cook: 20 min Serves 4 Southwestern cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Vegetable Black Bean Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Vegetable Black Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped zucchini from drying out.

Can I substitute ingredients in Roasted Vegetable Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Vegetable Black Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Vegetable Black Bean Salad?

Southwestern salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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