Sunday, November 1, 2020

Confetti Salad

 This is a variation of the recipe by Smitten Kitchen. I have added corn, cilantro and red onions for added flavor. The corn also becomes a complete protein when added to the beans, for my vegetarian husband. Lime wedges make a lovely garnish.

Mix in a large bowl: 2 15-ounce cans black beans, drained and well-rinsed 1 15-ounce can whole corn, drained (or fresh corn off the cob instead would bring a wonderful summer sweetness to it) 4 bell peppers, a mix of colors, chopped into a small dice 1/2 super-large or 1 medium red onion, chopped into a small dice 1/2 bunch of cilantro, finely chopped Vinaigrette: In a separate, smaller bowl, whisk: Juice of two limes 6 tablespoons olive oil 2 teaspoon ground cumin
2 teaspoon salt 1 teaspoon honey 1/4 teaspoon cayenne Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.

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