Painted Desert Roasted Pepper Salad
Bright, bold, and irresistibly fresh, the Painted Desert Roasted Pepper Salad is a vibrant medley of roasted red, yellow, and orange bell peppers, sweet corn kernels, juicy cherry tomatoes, and hearty black beans. This colorful salad is elevated with a zesty lime-cilantro dressing infused with honey, cumin, and olive oil, adding a perfect balance of sweet and tangy flavors. The smoky char from roasted peppers pairs beautifully with the fresh cilantro garnish, making this dish as visually stunning as it is delicious. Ready in just 40 minutes, this healthy, gluten-free recipe is perfect for summer cookouts, weeknight dinners, or as a meal-prep essential. Serve it chilled or room temperature for a crowd-pleasing side dish that tastes as good as it looks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 whole Yellow bell peppers
- 2 whole Orange bell peppers
- 1 cup Fresh corn kernels
- 1 cup Cooked black beans
- 1 cup Cherry tomatoes
- 0.25 cup Fresh cilantro
- 3 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Ground cumin
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 450°F (230°C).
Place the red, yellow, and orange bell peppers on a baking sheet lined with parchment paper. Roast for 15-20 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a heat-safe bowl. Cover tightly with plastic wrap and let them steam for 10 minutes to loosen the skins.
Meanwhile, prepare the dressing by whisking together lime juice, olive oil, honey, ground cumin, salt, and black pepper in a small bowl. Set aside.
Once the peppers have steamed, peel off the charred skins and remove the seeds and stems. Slice the roasted peppers into thin strips.
In a large salad bowl, combine the roasted peppers, fresh corn kernels, cooked black beans, and halved cherry tomatoes.
Drizzle the lime-cilantro dressing over the salad and toss gently to combine.
Sprinkle the chopped fresh cilantro over the salad as a garnish.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your Painted Desert Roasted Pepper Salad!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 63.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3691 mg | 79% | |
*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.
