Ultra-healthy, über-colorful and oh-so-very-delicious, I find myself happily addicted to this Black Bean and Bell Pepper Calico Salad.
Made with the addition of corn, red onion, garlic and Italian parsley, what makes this calico salad a stellar standout is its simple and tasty dressing. What’s the secret? Extra-virgin olive oil and red wine vinegar, a combination so good I could practically sip it from a spoon (and have been known to do just that)!
While vegetables (traditionally served at lunch and dinner) may not be at the top of everyone’s list for a healthy breakfast or brunch option, what I want to know is, “Why not?” This salad is a nutrient-packed powerhouse perfect for serving anytime, anywhere. Don’t believe me? Just try this Black Bean and Bell Pepper Calico Salad alongside creamy scrambled eggs or your favorite quiche, rosemary potatoes or even cornbread biscuits—you’ll find this spectacular side is a great way to introduce more veggies into your diet and is a delicious start, or end, to any meal of the day.
Need another reason to love this recipe? Because this vibrant side calls for a time-saving combination of fresh and canned produce, Black Bean and Bell Pepper Calico Salad can prepped and ready to go in a matter of minutes, or made several hours in advance when stored airtight in the refrigerator. Save leftovers for another meal and use within a matter of days. Enjoy!
Black Bean and Bell Pepper Calico Salad
(recipe featured on InnCuisine.com, adapted from Williams-Sonoma Vegetarian)
- 1 can (15 ounces) black beans, rinsed thoroughly and drained
- 1 can (15 ounces) corn, rinsed thoroughly and drained
- 1 red bell pepper, seeded, deribbed and chopped
- 1 orange bell pepper, seeded, deribbed and chopped
- 1 green bell pepper, seeed, deribbed and chopped
- 1 medium red onion, peeled and chopped
- 2-3 cloves fresh garlic, peeled and minced
- 3 tablespoons fresh, flat-leaf (Italian) parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- salt and freshly ground black pepper to taste
In a large bowl, combine black beans, corn, bell peppers, garlic and parsley, tossing to combine. Add olive oil and red wine vinegar, plus salt and pepper to taste. Toss again, combining well. Transfer salad to a glass serving dish that allows its gorgeous colors to take center stage. Enjoy at breakfast, brunch, lunch or dinner. Also, serve at happy hour or snack time alongside fresh tortilla chips or toasted pita chips.
Serves 6-8.
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What a wonderful salad. The nice thing about it, besides being delicious and healthy, is that it looks like it is vegan, wheat free, and glueten free. It’s really nice to have recipes that everyone enjoys no matter what their dietary preferances.
This looks delicious. I wonder about replacing the parsley with cilantro?
That looks amazing!
NAOmni
Elle – Nicely stated and I agree—especially since those types of dishes (those that please everyone) are nearly impossible to find!
Mary – I think you could easily substitute cilantro for the Italian parsley in this salad, if you so desire. If you do, I might also suggest adding some ground cumin as well…perhaps just a 1/2 teaspoon or so, to taste (be sure not to overpower the veggies with any one spice—it’s nice to let their flavors stand on their own).
NAOmni – Thanks for dropping by!
Looks SO GOOD! I have a can of black beans that I want to use, I’ll have to buy some of the other veggies but this looks like it would even be filling as main dish with some corn torillas..yumm.
OMG it is so beautiful. Those colors Sandie! It’s a piece of art.
Love the colours!
Beautiful! And I am so glad it doesn’t have cilantro!
I eat most things for breakfast and am still a huge fan of leftover pizza. I would love this as a side with my quiche, omelet or everything you have suggested.
no cilantro? i have tears. other than that, it contains everything i’d ever want in a bean salad. so colorful, so hearty, so healthy. awesome.
Maris – This would be great with corn tortillas. Enjoy!
Noble Pig – I know! Almost too beautiful to eat (if there ever could be such a thing)!
PigsPigsCorner – Thanks…I love food that’s as pretty to look at as it is delicious to eat.
Mental P Mama – Cilantro: people either love it or hate it…no middle ground.
Bellini Valli – This would be a great side to quiche or an omelet (even next to that leftover pizza you mentioned—it’ll be our little secret
Grace – Add cilantro & some cumin too! Makes tummies happy!
This recipes looks exactly like a “salsa” that my husband and I have been trying to re-create for a wrap that my husband gets at our favorite diner. I’ll have to give it a whirl and see if it works!! Great photo!
That looks amazing Sandie! Just glorious with all of those colours
Sandie, this is fabulously colourful and now doubt delish and healthy to boot!
My family loves this salad. It is delicious! I made it without the corn because it was the only ingredient I didn’t have on hand but it was still good. I usually double it because I think it is better the next day and my husband will just snack on it in between yard work, etc.