I have a serious crush on black beans. They might be the perfect food. We have been eating a lot of crunchy black bean tacos lately and since it as been so hot I was looking for some cold bean recipes. I found this on smitten kitchen and made it today. It is fantastic.
Black Bean Confetti Salad
2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad. (Since I am that kind of a person I used A LOT of cilantro)
Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.
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