Black Bean Confetti Salad

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  • 4 cups cooked black beans
  • 2 cups cooked corn kernels
  • 1 large red or sweet onion cut into ¼ inch dice
  • 3 large carrots cut into fine dice
  • 1 large red bell pepper seeded and cut into ¼ inch dice
  • 2 hot chilies seeded and finely chopped
  • 1 cup finely minced cilantro
  • 2 large garlic cloves
  • 1 t coarse salt
  • 1/2 t whole cumin seeds toasted
  • 2 T Clover Valley Farms Herb Infused Vinegar try Rhubarb-Honey for a dash of sweetness or Juneberry-Currant-Red Chili for extra spice!
  • 2 T fresh lime juice plus additional to taste
  • freshly-ground black pepper to taste
  1. To make salad: In large bowl, combine beans, corn kernels, onion, carrot, bell pepper, chilies and cilantro.
  2. To make dressing: In mortar and pestle, mash garlic, salt and cumin seeds to a paste.
  3. Stir in vinegar and lime juice.
  4. Mix to dissolve salt.
  5. Whisk in olive oil. Pour over bean salad. Mix well.
  6. Taste for seasoning, adding freshly ground black pepper and more lime juice to taste.
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