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Black Bean–Bell Pepper Salad with Coconut and Lime

Black Bean–Bell Pepper Salad with Coconut and Lime

By Rose HattabaughNovember 7, 2022

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This simple Caribbean-inspired black bean salad has a spicy-sweet brightness to match its festive appearance. Heating the beans so they’re piping hot when dressed helps them absorb seasonings as they cool so each forkful is flavorful. For ease, we use the microwave to heat the beans. If you happen to have fresh mango or pineapple on hand, dice some and toss it into the salad just before serving. This is a perfect side to grilled seafood, pork or chicken.

Ingredients
  • 2

    15½-ounce cans black beans, rinsed and drained

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ½

    medium red onion, finely chopped

  • 1

    jalapeño chili, stemmed, seeded and finely chopped

  • 1

    medium orange bell pepper OR red bell pepper, stemmed, seeded and finely chopped

  • ½

    cup unsweetened wide-flake coconut

Step 1

In a large microwave-safe bowl, toss the beans with ½ teaspoon salt. Cover and microwave on high until hot, 1½ to 2 minutes, stirring once about halfway through.

Step 2

To the hot beans add the oil and lime zest and juice; toss to combine. While the beans are still warm, stir in the onion, jalapeño, bell pepper and coconut. Cool to room temperature, then taste and season with salt and pepper.