Simple Mexican Black Bean and Roasted Poblano Salad

By · Reviewed by AislePrompt Editorial · ·

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 salads (vegetarian, gluten free) ready in about 35 minutes pairs large poblano peppers, halved cherry tomatoes, finely 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 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Simple Mexican Black Bean and Roasted Poblano Salad take to make?

Total time is about 35 minutes (20 min prep + 15 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 Simple Mexican Black Bean and Roasted Poblano 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 large poblano peppers from drying out.

Can I substitute ingredients in Simple Mexican Black Bean and Roasted Poblano 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 Simple Mexican Black Bean and Roasted Poblano 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.

Is Simple Mexican Black Bean and Roasted Poblano Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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