Mexican Salad with Grilled Peppers and Black Beans Recipe
This salad combines the sweetness of grilled peppers, creamy black beans, and a refreshing lime dressing. In Mexico, similar salads often appear as a side dish to grilled meats or as a light meal on hot days. The flavors are a bit reminiscent of a Mediterranean roasted vegetable salad, but with a distinct citrus-and-chili accent.
The combination of smoky grilled peppers, creamy black beans, and a bright lime-and-cumin dressing creates a salad that is both refreshing and satisfying. It’s easy to prepare, full of plant-based protein, and works equally well as a side dish or a light main course.
Chef's tips
Grill the peppers until they are well charred in places—the slight bitterness of the char balances the sweetness of the peppers and the honey in the dressing. Taste the dressing before adding it to the salad and adjust the lime, salt, and chili to your preference. If you’re making the salad for guests, you can grill the peppers and prepare the dressing in advance, then assemble everything just before serving.
How to serve
Serve the salad slightly chilled or at room temperature. It goes well with grilled chicken, steak, or fish, and also works as a filling for tortilla wraps or as a topping for toasted bread. For a more substantial meal, serve it with warm tortillas, rice, or quinoa and a dollop of natural yogurt or sour cream on the side.
Ingredients
- black beans - 240 g
- bell pepper - 2 piece
- onion - 0.5 piece
- cherry tomatoes - 150 g
- cucumber - 0.5 piece
- cilantro - 3 tablespoons
- vegetable oil - 2 tablespoons
- lime juice - 3 tablespoons
- honey - 1 teaspoon
- chili pepper - 0.5 piece
- ground cumin - 0.5 teaspoons
- salt
- black pepper
Preparation
- Cut the peppers in half, remove the cores and seeds, and flatten them with your hand. Brush them lightly with 1 tablespoon of oil.
- Heat a grill pan or regular frying pan over high heat. Place the peppers skin-side down and cook for 6–8 minutes, until the skin is well browned and slightly charred in spots.
- Flip the peppers and cook for another 3–4 minutes, until the flesh is soft. Remove from the pan and set aside to cool slightly.
- In the meantime, drain and rinse the beans in a sieve under running water, then leave to drain well.
- Cut the red onion into thin slices, the cucumber into half-moons, and halve the cherry tomatoes.
- Finely chop the chili pepper, removing the seeds if you prefer a milder flavor.
- When the peppers have cooled slightly, cut them into strips about 1 cm wide.
- Put the beans into a large bowl, then add the peppers, onion, cucumber, and tomatoes.
- In a small bowl, whisk together the lime juice, remaining oil, honey, cumin, chili, a pinch of salt, and pepper until you have a smooth dressing.
- Pour the dressing over the salad and gently toss so the ingredients don’t fall apart.
- Finally, add the chopped cilantro, toss lightly once more, and taste; adjust the seasoning with extra salt or lime juice if needed.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 10–15 minut, aby się ogrzała i delikatnie wymieszaj, bo sos może opaść na dno.
