Cilantro Lime Bell Pepper Salad
This Cilantro Lime Bell Pepper Salad is made with crunchy peppers, red onion, fresh cilantro, and a citrusy lime dressing. It’s crisp, refreshing, and made in minutes! Perfect with tacos, sandwiches, and more!
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Tangy, herbaceous, and bursting with flavor, Cilantro Lime Bell Pepper Salad is a great crunchy salad that’s an excellent addition to summer cookouts!
The combination of fresh cilantro, bright citrus, and a trio of bell peppers creates a truly delicious combination of flavors.
This colorful, plant-based salad is crisp, refreshing, and so good for you! It’s great in wraps, burrito bowls, or on tacos!
Chickpea Avocado Salad is another great healthy salad that’s a cinch to make!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Lime (juice)
- Olive oil
- Bell peppers – I used a red, green, and yellow
- Red onion
- Cilantro
- Scallions
- Seasonings – dried oregano, garlic powder, sea salt, black pepper
📍 This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve bell pepper salad
This light salad is great all year long, but especially in the summer when fresh produce is at its peak!
- Add to burrito bowls with avocado, sour cream, cheese, and your favorite protein.
- Makes a delicious fresh topping for tacos.
- A healthy, dairy-free side dish for summer cookouts.
- It’s a quick side for sandwiches!
- Excellent in Mediterranean Hummus Veggie Wraps.
Looking for more healthy side dishes? Here are some favorites:
- Lemony Quinoa Chickpea Salad
- Garlic Sesame Green Beans
- Mediterranean Balela Salad
- Middle Eastern Salad Shirazi
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Cilantro Lime Bell Pepper Salad
Equipment
- non-reactive mixing bowl
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1 pinch black pepper
- 1 medium green bell pepper sliced 1/4" thick
- 1 medium red bell pepper sliced 1/4" thick
- 1 medium yellow bell pepper sliced 1/4" thick
- 1/2 cup thinly sliced red onion
- 1/4 cup sliced scallions green parts
- 1/3 cup chopped cilantro packed
Instructions
- To your mixing bowl, add the lime juice, olive oil, dried oregano, garlic powder, sea salt, and black pepper. Stir to combine.
- Add the rest of the ingredients - bell peppers, red onion, scallions, and cilantro. Use tongs to toss the salad in the dressing. It might look like there isn't enough dressing at first, but it will be fine.
- You could serve this salad immediately, but I recommend refrigerating it for at least 30 minutes for the flavors to meld. Enjoy cold or at room temperature!
Notes
- Depending on the size of your bell peppers, this recipe makes approximately 4-6 side dish servings. It will go farther if used as a topping in wraps, tacos, or rice bowls.
- Feel free to use your favorite color bell peppers. If you don't like green, you can swap it with orange or double up on red or yellow.
- The salad is intentionally very lightly dressed so that it doesn't get soggy.
- Store the salad in the refrigerator and use within 2-3 days.
This bright, fresh salad is healthy, delicious, and so easy to make! I add it to my hummus wraps weekly!