Black Bean Confetti Salad

(from kintyre’s recipe box)

This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.

Source: (from RecipeThing user AmericnJewl) (from RecipeThing user Faire Raven)

Categories: appetizer, not tried


  • 2 15-ounce cans black beans, 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
  • 1/4 cup cilantro, chopped


  1. Mix beans, bell peppers and white onion in a large bowl.

  2. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a ½ cup of dressing.

  3. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

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