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Photo of Cumin-Lime Confetti Salad by WW

Cumin-Lime Confetti Salad

2 - 4
PersonalPoints™ per serving
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 kernels

10 oz, thawed, drained (or fresh corn; about 1 3/4 cups)

Serrano chile(s)

1 average, seeded, minced

Sweet red pepper(s)

1 medium, chopped

Orange bell pepper

1 medium, chopped

Yellow pepper(s)

1 medium, minced

Uncooked red onion(s)

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.

Notes

This salad can be made a day ahead - just refresh with additional lime as needed before serving.

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