Black Bean Confetti Salad
INGREDIENTS:
2 (15- ounce) cans black beans, drained and rinsed
1 (15- ounce) can sweet corn, drained and rinsed
4 bell peppers, mix of colors, diced
1/4 cup lime juice
3 tablespoons olive oil
1 teaspoon granulated or powdered garlic
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon honey*
1/8 teaspoon cayenne pepper
1/4 cup cilantro, chopped
EQUIPMENT:
Can opener
Strainer
Cutting board and knife
Large mixing bowl
Small mixing bowl
Measuring spoons
Whisk
Mixing spoon
DIRECTIONS:
- Wash hands well with soap and warm water. Wash vegetables well.
- Drain and rinse beans and corn.
- Chop bell peppers as directed.
- In a large bowl, mix beans, corn and bell peppers together.
- In a separate small bowl, whisk the remaining ingredients to make a vinaigrette. It should yield about 1/2 cup of dressing.
- Pour the dressing over bean mixture and toss to coat.
- Serve immediately.
*Honey should not be fed to infants less than one year of age. (Note: Substitute agave or maple syrup.)
Mix It Up!
- Add artichokes, roasted red peppers, or different herbs to create new flavors!
- Get the kids involved! Have them open the can of beans, measure out ingredients, and help stir.
- Serve in a corn or whole wheat tortilla with sour cream or Greek yogurt.
- Serve in a lettuce cup with a tablespoon of queso fresco.