Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad

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Prep time: 20 min

Cook time: 0 min

Serves: 10

This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

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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 average serrano chile(s), seeded, minced 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 Instructions 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.