Vegetarian Black Bean and Roasted Vegetable Salad

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A vibrant salad combining roasted root vegetables with protein-rich black beans and a zesty citrus dressing for a nutritious meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs carrot, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 1/2 cups black beans (canned, drained and rinsed)
• 2 medium, peeled and diced carrot
• 1 large, peeled and diced sweet potato
• 1, diced red bell pepper
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tbsp honey

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced carrots, 1 diced large sweet potato, and 1 diced red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
2. Step 2: Roast vegetables for 25-30 minutes, stirring halfway, until tender and caramelized at edges.
3. Step 3: In a large bowl, combine 1 1/2 cups drained and rinsed black beans and roasted vegetables.
4. Step 4: Whisk together 3 tbsp lime juice, 1 tbsp honey, 1 tsp ground cumin, 1 tbsp olive oil, and 1/4 cup chopped fresh cilantro to make the dressing.
5. Step 5: Pour dressing over bean and vegetable mixture and toss gently until evenly coated. Serve warm or at room temperature.