Passer au contenu principalPasser au pied de page
Abonnez-vous
Abonnez-vous
Abonnez-vous maintenant et vous aurez accès à plus de 6 500 recettes santé délicieuses
Photo de Cumin-Lime Confetti Salad par WW

Cumin-Lime Confetti Salad

2
Points®
Durée totale
40 m
Temps de prép.
20 m
Temps de cuisson
0 m
Part(s)
10
Difficulté
Facile
This colourful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

Ingrédients

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.

Notes

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