Cumin-Lime Confetti Salad

By á-4131

Prep time: 20 min

Cook time: 0 min

Other time: 0 min

Serves: 10
6 points plus

Yields about 1 cup per serving.

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 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

Preparation

Step 1

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.