Black Bean Confetti

Name: Black Bean Confetti
Yield: Serves 8
Cuisine: Mexican
Ingredients: Juice of 2 limes or 3 tbsp bottled lime juice; 4 tablespoons olive oil; ½ tsp cayenne pepper; 1 medium white (or red) onion, diced; 1½ teaspoon ground cumin; 2 red and 2 yellow peppers, diced; 30 g chopped coriander; 3 cups black beans soaked, drained and well rinsed; 2 tsp salt, black pepper; 4 tsp honey

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

This salad is like a black bean salsa, just waiting for you to scoop up with a tortilla chip. I think it would make a fresh Mexican-style lunch alongside beautifully sliced avos. Black beans are not easy to find. We often use dried ones that we find in Asian supermarkets.

Ingredients

3 cups black beans soaked, drained and well rinsed
2 red and 2 yellow peppers, diced
1

Americas
Mexico
Lunch
Gluten-free
Vegetarian

Method

Boil the black beans in plenty of water until tender. This could take 45 minutes. Drain in a colander and rinse with cold water. Mix beans, peppers and onion in a large bowl. In a separate, smaller bowl, whisk the remaining ingredients into a vinaigrette. Pour the vinaigrette over the bean mixture, and toss well.

Add salt and black pepper to taste.