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Black Bean Confetti Salad

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

Servings 5 cups

Ingredients

  • 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

Dressing

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

Instructions

  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!