Cumin-Lime Confetti Salad
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 0 min • Serves: 10 • Difficulty: Easy
This colourful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.
Ingredients
Canned black beans
30 oz, rinsed, drained
Edamame (shelled)
2 cup(s), cooked, drained, cooled (about 12 oz)
Frozen corn
10 oz, thawed, drained (or fresh corn; about 1 3/4 cups)
Serrano chile
1 average, seeded, minced
Red bell pepper
1 medium, chopped
Orange bell pepper
1 medium, chopped
Yellow bell pepper
1 medium, minced
Red onion
1 medium, fresh, minced
Cilantro
½ cup(s)
Fresh lime juice
3 tbsp(s)
Olive oil
3 tbsp(s)
Lime zest
1 tbsp(s)
Kosher salt
1 tbsp(s)
Sugar
2 tsp(s)
Cumin seeds
1 tsp(s)
Instructions
1
In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.
2
In a small bowl, whisk together vinaigrette ingredients.
3
Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature.
4
Yields about 250ml (1 cup) per serving.
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