Black Bean and Red Pepper Salad

4 servings


  • 2 large red bell peppers, chopped
  • 1 (15 to 16 ounce) can black beans, rinsed and well drained
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon grated orange peel

Preparation: Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. Cover; chill. Serve chilled or let stand 30 minutes at room temperature before serving.

Notes: Can be made 4 hours ahead.


Amount Per Serving

Cals: 136 From Fat: na

Total Fat: 4g

Cholesterol: 0mg

Sodium: na

Total Carb: na

Dietary Fiber: na

Sugars: na

Protein: na