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Black Bean Salad

Black Bean Salad
This black bean salad is best served when the vegetables are still slightly warm from the grill, or at room temperature within 1 to 2 hours of grilling. The beans and vegetables should be mildly spiced and glistening with the vinaigrette.


For the vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. fresh lime juice
  • 2 Tbs. red wine vinegar
  • 1 Tbs. cumin powder
  • 1 Tbs. chili powder
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • Hot-pepper sauce, to taste

  • Olive oil for grilling
  • 2 small yellow onions, quartered
  • 2 yellow bell peppers, quartered and seeded
  • 2 red bell peppers, quartered and seeded
  • 2 Anaheim chilies, halved and seeded
  • 2 jalapeño chilies, halved and seeded
  • 2 cans (each 15 oz.) black beans, drained and rinsed
  • 1 bunch fresh cilantro, leaves only, chopped
  • 1 red onion, diced


To make the vinaigrette, in a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, salt, pepper and a few dashes of hot-pepper sauce.

Prepare a grill for direct grilling over medium-high heat. Brush and oil the grill grate or a vegetable-grilling basket. Brush the yellow onions, bell peppers and chilies with oil.

Arrange the yellow onions, bell peppers and chilies on the grill or in the vegetable-grilling basket over the hottest part of the fire. Grill, turning occasionally, until well charred on all sides, about 10 minutes total.

Transfer the grilled vegetables to a bowl, cover and let steam for 10 minutes. Pick over the vegetables, removing most of the burned skin and leaving some charred bits. Dice the vegetables to a uniform size and place in a large salad bowl.

Add the black beans, cilantro, red onion and vinaigrette and toss to coat evenly. Serve warm or at room temperature. Serves 6.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).