Black Bean and Bell Pepper Salad with Date Dressing
Bursting with vibrant colors and bold flavors, this Black Bean and Bell Pepper Salad with Date Dressing is a wholesome, nutrient-packed dish that's as visually stunning as it is delicious. Featuring a medley of crunchy red, yellow, and green bell peppers, protein-rich black beans, and a hint of freshness from cilantro, this salad is crowned with a unique, naturally sweet date dressing infused with apple cider vinegar, garlic, and cumin. Perfect for a quick lunch, dinner side, or meal prep, this no-cook salad takes just 20 minutes to make and offers an enticing balance of sweet, savory, and zesty notes. Whether served chilled or at room temperature, it’s a gluten-free, vegan-friendly masterpiece that will elevate any table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro leaves
- 4 large Medjool dates (pitted)
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 3 tablespoons Water
- 1 small Garlic clove
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
1. Prepare the vegetables: Dice the red, yellow, and green bell peppers into small, bite-sized pieces. Finely chop the red onion and fresh cilantro leaves. Set them aside.
2. In a large bowl, combine the cooked black beans, diced bell peppers, red onion, and cilantro. Mix gently to combine.
3. Make the date dressing: In a blender or small food processor, add the pitted Medjool dates, apple cider vinegar, olive oil, water, garlic clove, ground cumin, salt, and black pepper.
4. Blend the dressing until smooth, adding additional water 1 tablespoon at a time if it’s too thick. Taste and adjust the seasonings if necessary.
5. Pour the date dressing over the black bean and bell pepper mixture. Using a large spoon or spatula, gently toss the salad to ensure everything is evenly coated.
6. Let the salad rest for at least 10 minutes to allow the flavors to meld together.
7. Serve chilled or at room temperature. This salad can be stored in the refrigerator for up to 2 days in an airtight container.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 20.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
