Confetti Salad

LUNCH/REGULAR/VEGETARIAN/GFCF

Confetti Salad

Ingredients

• 30 oz. black beans, drained and well-rinsed
• 15 oz. whole corn, drained (canned or fresh corn off the cob)
• 4 bell peppers, a mix of colors, chopped into a small dice
• 1/2 super-large or 1 medium red onion, chopped into a small dice
• Juice of two limes
• 6 tablespoons olive oil
• 2 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. honey
• 1/4 tsp. cayenne
• Optional: 1/2 bunch cilantro

Cooking Instructions

1. Mix in a large bowl the black beans, corn, chopped bell peppers, red onions, and cilantro.
   2 teaspoon salt 1 teaspoon honey 1/4 teaspoon cayenne Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.
2. Vinaigrette: In a separate, smaller bowl, whisk together lime juice, olive oil, ground cumin, salt, honey and cayenne until combined.
3. Pour over the salad and mix thoroughly.
4. Serve.