Monday, June 29, 2009

Black Bean Confetti Salad

I need a place to put this recipe so I remember it, so I'm putting it here. Originally found here at the Smitten Kitchen. I plan to make this over the weekend. Enjoy!

Black Bean Confetti Salad

This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.

2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad.

Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

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