Roasted Vegetable and Black Bean Salad
This roasted vegetable and black bean salad is a delicious and healthy side dish that's perfect for summer cookouts or potlucks. The vegetables are roasted until they're tender and slightly browned, then tossed with black beans, cilantro, and a simple dressing. The salad can be served immediately or chilled for later.
This recipe is inspired by the classic Mexican dish ensalada de nopales, which is made with roasted cactus paddles. I've swapped out the cactus paddles for zucchini and yellow squash, which are more readily available in most grocery stores. The result is a salad that's just as delicious and flavorful, but a little bit easier to make.
Roasted Vegetable and Black Bean Salad Roasted Vegetable and Black Bean Salad Roasted Vegetable and Black Bean Salad Roasted Vegetable and Black Bean Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, sliced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup olive oil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the zucchini, squash, bell peppers, and onion with the olive oil and season with salt and pepper.
  3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
  4. Remove the vegetables from the oven and let cool for a few minutes.
  5. Transfer the vegetables to a large bowl and add the black beans, cilantro, and dressing. Toss to combine.
  6. Serve immediately or chill for later.
Why It Works
  • Roasting the vegetables intensifies their flavor and gives them a slightly caramelized exterior.
  • The combination of zucchini, yellow squash, bell peppers, and onion provides a variety of textures and flavors.
  • The black beans add protein and fiber to the salad.
  • The cilantro adds a fresh, herbaceous flavor.
  • The simple dressing, made with olive oil, lime juice, and salt and pepper, complements the flavors of the vegetables and beans without overpowering them.