{Black Bean Confetti Salad}
{Dressing}
{I love the colors of this salad from the peppers. Learn how to cut peppers here}
{Mix black beans, cut peppers, and onions together}
{Add dressing and allow the salad to sit overnight}
Black Bean Confetti Salad
Makes 8 servings
2-15 oz cans black beans, drained and rinsed
4 mixed-color bell peppers, diced
1 medium onion, diced
4 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1 teaspoon honey
1/4 teaspoon cayenne peppers (use less if you prefer less spicy foods)
1 tablespoon dried cilantro (or 1/4 cup fresh cilantro, chopped)
- Mix together beans, peppers, and onions in a large bowl. If using fresh cilantro, mix it in as well.
- Mix remaining ingredients together in a microwave-safe bowl.
- Microwave on high for about 30 seconds or until honey and salt are dissolved.
- Pour dressing over salad and toss to combine.
- Refrigerate overnight for best flavor.
Do you have any healthy and easy go-to salads for the summer? I would love to hear them because the Farmer's Market is in full swing, and all of those beautiful fruits and veggies are dying for me to try them!
PS--Your welcome, Mami!!! Love your spiteful child <3
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