Deb’s Black Bean Confetti Salad

October 6, 2009 at 12:00 am | Posted in Dinner | 8 Comments

Deb did it again! This quick and fresh salad was a hit! See recipe here and below!

There is something just so magical about cutting up tons of fresh beautiful peppers and then mixing it with black beans. Why you ask? Because this dish rocks my world! Especially the mexican part of me! Screw salsa, you need to try this on a tortilla chip. STAT. So the next time I need to bring appetizers to a party, I’m bringing this and maybe wearing the dress you see in the picture! The bowl will be empty in no time and I will be oh so stylsh.

And so the need for a side at a party came up (Happy Birthday 3rd birthday Aveline!!) and I instantly decided on this. I went to the party with 5 cups and left with 1/2 cup of it. See?? The perfect party recipe.

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. (HELL YEAH I added cilantro! But I wouldn’t have if mom were planning on eating this, its weird that she just HATES the stuff… and she’s 1/2 mexican!)

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.

And side note; I was searching around our apartment for something Mexican to put in the shot and found Laurita’s mexican dress that grandma brought back like 20 years ago! Love the embroidery.

8 Comments »

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Mmmmmmmm this looks good, darn you for making me hungry so soon after breakfast! I have heard the cilantro thing is a genetic quirk – that to some people it tastes soapy instead of like pure deliciousness!

Comment by missbolt— October 6, 2009 #

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Hey girl, you’re slowly climbing the ranks in the Mobbies! And that dress is beautiful- Mexicans have the best sense of style. My mom came back from Oaxaca with the most beautifully embroidered tops and skirts. I have to bring an entree to a portluck tonight, any ideas?

Comment by Kate— October 6, 2009 #

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I have to make an entree for the Harvest Supper tonight, and maybe use the big tomato I just got out of my garden? Maybe a panzanella salad? (Not really an entree, I know.) But this Giada recipe calls for NINE tomatoes, and I only have one. And it’s not farmers’ market day. Hmm…

Comment by Kate— October 6, 2009 #

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Nice to eat while sipping cocktails, no doubt.

Comment by Tracy— October 6, 2009 #

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The colors of that dish are so festive, beautiful!

Comment by chocolate shavings— October 7, 2009 #

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Beautiful photo, I love these flavor combos

Comment by savorysimple— October 7, 2009 #

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[...] confetti salad is the party appetizer I have been making for the last year and it had to be included for this [...]

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