smittenkitchen
Black Bean Confetti Salad 2.0
A forever favorite salad, more vibrant than ever: more lime, heat, crunch, herbs, and avocado too. It’s a little bit party snack, but an easy lunch too.
👥 10 Servings⏱️ Prep & Cook: 20 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Combine black beans, bell peppers, jalapeños, onion, and radishes in a large bowl. Dress with olive oil, the juice of one lime, 1 teaspoon kosher salt, and chili powder or tajín to taste. Add cilantro and avocado and mix gently. Taste the mixture; I usually like mine with more lime (up to 1 lime more of juice) and salt (about a half-teaspoon more). Eat right away, scooping it up with tortilla chips. Leftovers keep a few days in the fridge.
bell peppers, a mix of colors, diced3(60 ml) olive oil4 tablespoonsKosher saltChili powder or tajín (a blend of chili powder, lime, and salt)
2
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