Cumin-lime confetti salad
2
Points®
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
Shelled edamame
2 cup(s), cooked, drained, cooled (about 12 oz)
Frozen corn
10 oz, thawed, drained (or fresh corn; about 1 3/4 cups)
Serrano chili pepper
1 average, seeded, minced
Red bell pepper
1 medium, chopped
Orange bell pepper
1 medium, chopped
Yellow bell pepper
1 medium, chopped
Red onion
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.
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