Grilled Pepper Salad with Black Beans & Avocado Recipe - Better Nutrition

Grilled Pepper Salad with Black Beans & Avocado

Break out the grill one last time this summer for this delicious, easy-to-make, entrée salad.
Publish date:
Grilled Pepper Salad with Black Beans & Avocado

Grilled Pepper Salad with Black Beans & Avocado

  • 4Servings


  • 1 lb. mini sweet peppers, coated with nonstick spray
  • 1 medium red onion, sliced into 1/2-inch-thick rings, coated with nonstick spray
  • 1 15-oz. can no-salt-added black beans, drained and rinsed
  • 1 avocado, cubed
  • 1/2 cup chopped fresh cilantro
  • 1 Tbs. fresh lime juice
  • 1 Tbs. olive oil
  • 1 tsp. kosher salt
  • Black pepper to taste


1. Preheat grill to medium-high. Grill sweet peppers and red onion rings on all sides until grill marks appear, about 2 minutes per side. Transfer to plate and let cool. Discard pepper stems and seeds, and chop peppers and onion into small dice.

2. Combine beans, avocado, cilantro, sweet peppers, and red onion in salad bowl and toss with lime juice, oil, salt, and pepper.

Nutrition Information

  • Calories: 240
  • Carbohydrate Content: 29 g
  • Fat Content: 12 g
  • Fiber Content: 10 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 500 mg
  • Sugar Content: 2 g
Publish date:
Red OnionSweet PeppersAvocados
SaladMain Dish

Not Your Mama’s Eggplant Parm

Eggplant parmesan is one of those dishes that eats up time and leaves a mess in the kitchen because of pan frying the eggplant. We’ve come up with a sheet-pan recipe that speeds up the time, reduces all that grease spatter and tastes just as good.