Cumin-Lime Confetti Salad

By KeyIngredient

Ingredients

• 15 oz canned black beans, rinsed, drained
• 1 cup(s) edamame (shelled), cooked, drained, cooled (about 12 oz)
• 5 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
• 1/2 average serrano chile(s)(average), seeded, minced
• 1/2 medium sweet red pepper(s), chopped
• 1/2 medium orange bell pepper, chopped
• 1/2 medium yellow pepper(s), chopped
• 1/2 medium uncooked red onion(s), minced
• 1/4 cup(s) cilantro, fresh, minced
• Vinaigrette
• 1 1/2 Tbsp fresh lime juice
• 1 1/2 Tbsp olive oil
• 1/2 Tbsp lime zest
• 1/2 Tbsp kosher salt
• 1 tsp sugar
• 1/2 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.
Notes
This salad can be made a day ahead - just refresh with additional lime as needed before serving.