Black Bean Confetti Salad
Prep time: 
Total time: 
Serves: 6-8
  • 4 cups cooked black beans (2/ 15 ounce cans, drained and rinsed)
  • 1 cup red onion, very finely chopped
  • 1 cup whole kernel corn (I used frozen, thawed)
  • ⅓ cup green bell pepper, very finely chopped
  • ⅓ cup red bell pepper, very finely chopped
  • ⅓ cup chopped cilantro
  • 2 jalapeno peppers, very finely chopped (hot peppers are optional)
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup red wine vinegar
  • ½ cup extra virgin olive oil
  1. In a large bowl toss together the black beans, red onion, corn kernels, red and green bell peppers, cilantro, jalapeno peppers, and garlic.
  2. Squeeze the lime juice over the beans and vegetables and then give them a quick stir. Set aside.
  3. In a small bowl or liquid measuring cup combine the cumin, salt, pepper, garlic powder, and onion powder.
  4. 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.
  5. Toss the salad to coat and refrigerate until you’re ready to serve.
Recipe by Sugar Dish Me at