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!

(photo source)

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.