Roasted Pepper & Black Bean Salad
Submitted by felinfoel
Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.
YIELD
8 servingsPREP
9 hrsCOOK
10 minREADY
9 hrsThis salad is a riot of colors that tastes as vibrant as it looks.
Dry black beans soak overnight, then simmer until tender but not mushy. Red and yellow bell peppers get broiled until their skins blacken and blister, then peeled and cut into chunks. Toss everything with corn kernels and chopped jalapeño, dress with a lemon-cumin vinaigrette spiked with fresh basil, and garnish with chopped scallions.
Serve it as a side dish for grilled meats or scoop it up with tortilla chips.
Pro Tips
- Soak beans overnight for even cooking (or use 3 cups cooked beans)
- Roast peppers until skins blacken completely for easy peeling
- Let beans cool before adding dressing so they absorb flavor
- Make ahead and chill (flavors improve after a few hours)
Ingredients
Directions
Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3 inches. Let soak overnight.
Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3 inches.
Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.
Preheat oven to 450℉ (230℃).
Place cut peppers on broiling pan, 3 inches from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1inch squares. Combine in serving bowl with beans.
Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.
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