This recipe, adapted from FoodPrints, is perfect for summer as a side or vegetarian taco filling!

Makes 4-6 servings


  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • ¼-½ head purple cabbage, diced
  • 2 cans black beans, drained and rinsed
  • 1 cup cilantro
  • ½ cup olive oil
  • ¼ cup lemon juice, lime juice, or a combination
  • ¼ tsp salt
  • ½ tsp cumin
  • ½ tsp cayenne pepper (optional)


In a bowl, place the black beans, diced bell peppers, and cabbage. Finely chop the cilantro and add to the bean mixture.

In a jar, add the olive oil, lemon/lime juice, salt, cumin, and cayenne pepper (if using). Close the lid and shake to mix well.

Add the dressing to the bean mixture and toss to mix well.

Tip: You can use the other half of the cabbage as “boats” to eat the salad.