Cumin-Lime Confetti Salad Recipe

Total Time:

20min

Prep:

20min

Cook:

0min

Serves:

Difficulty:

Easy

Ingredients: 30 oz canned black beans, rinsed, drained

2 cup(s) edamame (shelled), cooked, drained, cooled (about 12 oz)

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

1 average serrano chile(s)(average), seeded, minced

1 medium sweet red pepper(s), chopped

1 medium orange bell pepper, chopped

1 medium yellow pepper(s), chopped

1 medium uncooked red onion(s), minced

¹/₂ cup(s) cilantro, fresh, mincedVinaigrette

3 Tbsp fresh lime juice

3 Tbsp olive oil

1 Tbsp lime zest

1 Tbsp kosher salt

2 tsp sugar

1 tsp cumin seeds
Instructions: In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

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.