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Confetti Salad with Cumin & Lime
Prep Time
10 mins
Total Time
10 mins
 
Try this colorful crunchy salad as a great addition to any summer BBQ or picnic. It's a delicious topping for fish tacos, too!
Course: Salad
Cuisine: American, Mexican
Servings: 10 servings
Ingredients
Salad
  • 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 ¾ 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)
  • 1/2 cup minced cilantro
  • 1 large serrano pepper seeded and minced
Cumin-Lime Vinaigrette
  • 3 tbs fresh lime juice
  • 3 tbs olive oil
  • 2 tsp sugar
  • 1 tsp cumin seed
  • 1 tbs kosher salt
  • 1 tbs lime zest
Instructions
  1. Combine all salad ingredients in a large bowl. Whisk together cumin-lime vinaigrette ingredients and toss to coat. Serve chilled or room temperature.

Recipe Notes

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

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