Confetti Salad with Cumin & Lime

Try this colorful crunchy salad as a great addition to any summer BBQ or picnic. It's a delicious topping for fish tacos, too!

Prep Time:  10 minutes
Cook Time: N / A
Yield: 10 Servings

Ingredients

  • 30 oz canned black beans, rinsed and drained
  • 1 12 oz bag frozen edamame, cooked, drained, and cooled (2 cups)
  • 1 10 oz bag frozen corn, thawed and drained (1 ΒΎ cups)
  • 1 red bell pepper, seeded and chopped (1 cup)
  • 1 orange bell pepper, seeded and chopped (1 cup)
  • 1 yellow bell pepper, seeded and chopped (1 cup)
  • 1 medium red onion, minced (1 cup)
  • Β½ cup minced cilantro
  • 1 large serrano pepper, seeded and minced

      Cumin-Lime Vinaigrette

  • 3 TB fresh lime juice
  • 3 TB olive oil
  • 1 TB lime zest
  • 1 TB kosher salt
  • 2 tsp sugar
  • 1 tsp cumin seed

Instructions

Combine all ingredients in a large bowl. Whisk together vinaigrette ingredients and toss to coat.  Serve chilled or room temperature.

Notes

This salad can be made a day ahead. Just refresh with additional lime as needed before serving.