Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad

This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

Serve 10


  •   30 oz canned black beans, rinsed, drained   
  •   2 cup(s) edamame (shelled), cooked, drained, cooled (about 12 oz)   
  •   10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)   
  •   1 average serrano chile(s)(average), seeded, minced   
  •   1 medium sweet red pepper(s), chopped   
  •   1 medium orange bell pepper, chopped   
  •   1 medium yellow pepper(s), chopped   
  •   1 medium uncooked red onion(s), minced   
  • 1/2 cup(s) cilantro, fresh, mincedVinaigrette
  • 3 Tbsp fresh lime juice   
  • 3 Tbsp olive oil   
  • 1 Tbsp lime zest   
  • 1 Tbsp kosher salt   
  • 2 tsp sugar   
  • 1 tsp cumin seeds   


  • In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.
  • In a small bowl, whisk together vinaigrette ingredients.
  • Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.


  • This salad can be made a day ahead – just refresh with additional lime as needed before serving.