Simple Mexican Black Bean and Roasted Poblano Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant salad featuring smoky roasted poblano peppers, black beans, fresh tomatoes, and a zesty lime dressing for a refreshing side or light meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs poblano peppers, canned black beans, cherry tomatoes 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 210 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

• 2 large poblano peppers
• 1 can (15 oz), drained and rinsed canned black beans
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Roast 2 large poblano peppers directly over a gas burner flame or under a broiler, turning occasionally, until the skin is charred and blistered, about 8-10 minutes. Place in a bowl covered with plastic wrap for 10 minutes to steam.
2. Step 2: Peel off the charred skin from the poblanos, remove seeds, and dice into 1/2-inch pieces.
3. Step 3: In a large bowl, combine the diced roasted poblano peppers, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
4. Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
5. Step 5: Pour the dressing over the salad and toss gently to combine. Chill for 15 minutes before serving for flavors to meld.