Grilled Vegetable Salsa

Forget jarred salsa. This easy fresh recipe combines grilled vegetables, black beans, lime and cilantro for a colorful and flavorful dip.

  • 35
    min
  • 16
    SERVINGS
  • 40
    Cal
  • 2 g
    Protein

Ingredients:

  • 1 red bell pepper, cut in half lengthwise, stemmed, seeded
  • 1 yellow bell pepper, cut in half lengthwise, stemmed, seeded
  • 1 small red onion, cut into 1/2-inch thick slices
  • 1 (15 ounces) can reduced-sodium black beans, rinsed, drained
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cooking:

  1. Place bell peppers and onion on grid over medium, ash-covered coals.  Grill vegetables 10 to 12 minutes (over medium heat on preheated gas grill 10 to 12 minutes) until tender, turning occasionally.

  2. Chop bell peppers and onion; place in a medium bowl.  Add beans, cilantro, lime juice, oil, garlic, salt and black pepper; mix well.  Serve immediately or cover and refrigerate until ready to serve.

40.9 CALORIES

0 % *

0.1g SAT FAT

0 % DV **

1.9g PROTEIN

0 % DV

0.6 mg IRON

0 % DV

0.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 40.9 Calories; 9 Calories from fat; 1g Total Fat (0.1 g Saturated Fat; 0.6 g Monounsaturated Fat;) 0 mg Cholesterol; 110.4 mg Sodium; 6.6 g Total Carbohydrate; 2.2 g Dietary Fiber; 1.9 g Protein; 0.6 mg Iron; 0.4 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.2 mg Zinc; 0.5 mcg Selenium; 7.2 mg Choline.

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