Tuesday, July 22, 2008

Black Bean Confetti Salad

What do you do when you realize it's time to leave for a party and you've forgotten to shop for the ingredients of the dish you intended to make?Make pantry-friendly bean salad, of course! This Black Bean Confetti Salad from The Smitten Kitchen was a great choice. It looked pretty. (Much prettier than in the photo. We were in a hurry and I didn't have enough time to get a good shot.) And it was quite tasty. Very flavorful without being heavy or overwhelming. Perfect for a picnic on a hot summer day.

Black Bean Confetti Salad
Recipe from The Smitten Kitchen

2 cans black beans, (15 ounce) 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.

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.

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