Black Bean Confetti Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Black Bean Confetti Salad might be a recipe you should try. This side dish has 353 calories, 11g of protein, and 19g of fat per serving. This recipe serves 6 and costs 77 cents per serving. 63 people found this recipe to be delicious and satisfying. A mixture of cooked black beans, black pepper, red onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 10 minutes. It is brought to you by Sugar Dish Me. Overall, this recipe earns a tremendous spoonacular score of 94%. Similar recipes are Black Bean Confetti Salad, Chili Lime Chicken, Black Bean Confetti Salad & A Day at the Beach…, and Confetti Bean Salad.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
4 cups cooked black beans (2/ 15 ounce cans, drained and rinsed)
½ teaspoon black pepper
1 cup whole kernel corn (I used frozen, thawed)
1 teaspoon cumin
½ cup extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon garlic powder
2 jalapeno peppers, very finely chopped (hot peppers are optional)
juice of 1 lime
¼ teaspoon onion powder
1 cup red onion, very finely chopped
½ cup red wine vinegar
½ teaspoon salt
Equipment:
measuring cup
whisk
bowl
Cooking instruction summary:
In a large bowl toss together the black beans, red onion, corn kernels, red and green bell peppers, cilantro, jalapeno peppers, and garlic.Squeeze the lime juice over the beans and vegetables and then give them a quick stir. Set aside.In a small bowl or liquid measuring cup combine the cumin, salt, pepper, garlic powder, and onion powder.Using a small whisk or a fork, stir the red wine vinegar with the spices. Continue whisking while adding in the olive oil. When the oil and vinegar has combined, pour the dressing over the beans and vegetables.Toss the salad to coat and refrigerate until you’re ready to serve.
Step by step:
1. In a large bowl toss together the black beans, red onion, corn kernels, red and green bell peppers, cilantro, jalapeno peppers, and garlic.Squeeze the lime juice over the beans and vegetables and then give them a quick stir. Set aside.In a small bowl or liquid measuring cup combine the cumin, salt, pepper, garlic powder, and onion powder.Using a small whisk or a fork, stir the red wine vinegar with the spices. Continue whisking while adding in the olive oil. When the oil and vinegar has combined, pour the dressing over the beans and vegetables.Toss the salad to coat and refrigerate until you’re ready to serve.
Nutrition Information:
covered percent of daily need
