Black bean salad with roasted capsicum

We are almost at the end of summer in Australia. Salads are a good healthy choice especially during summer. This salad has a healthy amount of black beans which is full of fiber and other nutrients. I like my salads to be slightly on the tangy side and add more vinegar to it. If you are not a fan of the pungency of the vinegar reduce the qty by half. I am not a salad person but I am slowly getting converted into one.

If you are a diabetic love your salads but be careful about the salad dressings. Choose low calorie salad dressings. I've used red wine vinegar in this salad. It has negligible calories. Avoid using balsamic vinegar as it has more calories than other vinegars. If you like you can add some fresh herbs, like basil, to your salad. I've used dried herbs for this salad.

Ingredients
½ cup cooked black beans
1 red capsicum
1 yellow capsicum
1 green capsicum

For the salad dressing
4 tbsp red wine vinegar(reduce it to 2 tbsp if you don't want it very acidic)
2 tbsp extra virgin olive oil
1 tsp freshly cracked black pepper
1 tbsp italian seasoning
½ tsp salt

Mix all the ingredients for the salad dressing except oil. Slowly add in the oil. Whisk till the mixture combines.

Preheat the oven to 220°C/200°C fan. Brush the capsicums with olive oil and arrange them in a baking dish. Bake for 20 mins or till the skin of the capsicums have browned. Take out of the oven and let them cool before peeling the skin. Cut them into big strips. Add the black beans. Add the dressing. Toss to combine. Your healthy refreshing salad is ready. This goes to Divya's Show me your salad event.