Black Bean Confetti Salad
(from AmericnJewl’s recipe box)
This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.
Source: SmittenKitchen.com
Categories: Mexican, appetizer, healthy, not tried, party, side dish, vegetarian
Ingredients
- 2 15-ounce cans black beans, drained and well-rinsed
- 4 bell peppers, a mix of colors, chopped into a small dice
- 1/2 super-large or 1 medium white onion, chopped into a small dice
- Juice of one lime
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon honey
- 1/8 teaspoon cayenne
- 1/4 cup cilantro, chopped
Directions
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Mix beans, bell peppers and white onion in a large bowl.
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In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a ½ cup of dressing.
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Pour it over the bean mixture, toss it well and adjust seasonings to taste.