Photo of Cumin-Lime Confetti Salad by WW

Cumin-Lime Confetti Salad

5
1
1
Smartpoints value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
10
Difficulty
Easy
This colorful, 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, chopped

uncooked red onion(s)

1 medium, minced

cilantro

½ cup(s), fresh, mincedVinaigrette

fresh lime juice

3 Tbsp

olive oil

3 Tbsp

lime zest

1 Tbsp

kosher salt

1 Tbsp

sugar

2 tsp

cumin seeds

1 tsp

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. Yields about 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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