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

  • 30 to 35 minutes
  • Makes 16 servings

Grilled Vegetable Salsa


  • 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


  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.

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