Roasted Vegetable Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 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

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

Instructions

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.
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.
Step 3: In a large bowl, combine the roasted vegetables, 1 can rinsed black beans, and 1 cup halved cherry tomatoes.
Step 4: Pour the dressing over the salad and toss to coat evenly. Add 2 cups mixed greens and toss gently to combine.
Step 5: Season with additional salt and pepper to taste and serve immediately.

Equipment for this recipe

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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.