Tuesday, June 11, 2013

Tasty Tuesday: Lime-Cumin Confetti Salad

Here's another salad that's great for hot summer days! You can eat it solo or pair it with tortilla chips... good stuff!


The Ingredients:


  • 2 cups (about 12 oz) shelled, cooked edamame. Most grocery stores have this in the organic/ethnic produce section.
  • 30 oz canned black bean, rinsed & drained
  • 10 oz frozen corn kernels, thawed & drained
  • 1 medium sweet red bell pepper, chopped
  • 1 medium orange bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium red onion, minced
  • 1/2 cup fresh cilantro, 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

The Directions:


In a large bowl, combine black beans, edamame, corn, peppers, onion & cilantro. In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture & toss to coat. Serve chilled or at room temperature.

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