Deb’s Black Bean Confetti SaladOctober 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.