Cumin-Lime Confetti Salad

5PointsPlus Value


Prep time: 20 min
Cook time: 0 min
Serves: 10

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
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), 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, minced

Vinaigrette
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.