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Photo of Cumin-lime confetti salad by WW

Cumin-lime confetti salad

2
Point(s)
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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