Black Bean Confetti Salad

Black Bean Confetti Salad is possibly my favorite recipe of all time. The original is from Smitten Kitchen, and it honestly changed the way I thought about bell peppers. When I started learning to cook, a lot of the motivation was (and still is) to find delicious ways of preparing vegetables so I’d want to eat more of them. I used to be very bell-pepper-ambivalent. They were too sweet and too crunchy, which is generally not a combination I enjoy in my produce. Putting them in this recipe has really helped me re-think bell peppers. I’ve found that you can learn to like almost any food if you prepare it with flavors you already love.

I became obsessed with food way before I discovered this recipe, but making and eating this stuff over the years is largely responsible for me finally sitting down and creating the food blog I’ve always dreamed of. This isn’t my own recipe, but I’ve tweaked it, adding green onion, and honey and cayenne to the dressing. I think the changes really enhance this recipe. Playing with recipes like this is so satisfying, especially when my experiments work out.

I just desperately want everyone to know about this salad, because not only does it taste like a dream, it’s also extremely healthy. Black Bean Confetti Salad is a big bowl of fresh vegetables, fiber, protein, and healthy fats – what could be better for keeping your New Year’s resolution going?

It might seem like more of a salsa than a salad, and I absolutely invite you to enjoy it with chips (and a margarita), but it also makes a fabulous side dish. I served it with Cajun-seasoned tilapia and rice recently, and they went together beautifully – that sort of meal is also inexpensive, which I love. Proof you don’t need to spend a ton of money to eat well.

This recipe makes a fairly large amount, so you could halve it, although I don’t know why you would. I personally have to force myself not to eat the whole bowlful by itself as soon as I’ve finished making it. This is partially because it’s actually better the next day, when the flavors have had time to meld, and because I think eating an entire can of black beans in one sitting would destroy me.

I’ve made a number of changes to the original recipe, including the addition of scallions. This is definitely the kind of recipe where you can play around with the spices and ingredients to really make it fit your taste. The Smitten Kitchen original suggests adding cilantro if that’s something you really love.


Black Bean Confetti Salad

Adapted, with slight changes, from Smitten Kitchen's Black Bean Confetti Salad.

Servings 5 cups


  • 2 15oz cans black beans, drained and rinsed
  • 1 small white onion
  • 2-3 scallions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper


  • 3 Tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp honey
  • 3/4 tsp salt
  • 1/8 tsp cayenne
  • 1 large lime


  1. Step 1: Dice onions, scallions, and bell peppers - small is better; you want the pieces to be about the same size as the beans.

    Step 2: Drain and rinse black beans. Stir together with onions, scallions and peppers.

    Step 3: Pour olive oil into a liquid measuring cup, and add salt, honey, cayenne, cumin. Add lime juice until the amount in the measuring cup reaches 1/3 cup. Whisk until the salt is completely dissolved. 

    Step 4: Pour over salad and stir. This salad can be stored and served the next day, and will stay good for up to five days in the refrigerator. It's actually better the next day because the flavors meld overnight!

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