Black Bean Confetti


Preparation info

  • Difficulty


  • Serves


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.


  • 3 cups black beans soaked, drained and well rinsed
  • 2 red and 2 yellow peppers, diced
  • 1 medium white (or red) onion, diced
  • Juice of 2 limes or 3 tbsp bottled lime juice
  • 4 tablespoons olive oil
  • teaspoon ground cumin
  • 4 tsp honey
  • ½ tsp cayenne pepper
  • 30 g chopped coriander
  • 2 tsp salt, black pepper


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.