Cilantro Lime Black Bean Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 8 side salads


For the Dressing:
½ cup fresh lime juice

2 tablespoons honey

4 tablespoons grapeseed oil

1 small shallot

1 teaspoon kosher salt

For the Salad:
1 medium red onion, thinly slices

12 Bellafina peppers (assorted colors), chopped

1 jalapeno, chopped

1 bunch cilantro, chopped

1 lb cherry tomatoes, quartered

2 cans black beans, drained and rinsed

Kosher salt


Finely mince the shallot.
Combine the shallot in a small bottle or jar with the lime juice, honey, grapeseed oil, and salt.
Shake dressing until completely emulsified.

Thinly slice the red onion. Place in a large bowl and add the vinaigrette. Toss and set aside for at least 10 minutes.
Add vegetables, cilantro, and black beans. Toss. Salt to taste

Slightly adapted from a recipe from