Cumin-Lime Confetti

INGREDIENTS:
  • 30 oz. canned black beans2 cup(s),
  • 12 oz. edamame (shelled) cooked, drained, cooled
  • 10 oz. frozen corn kernels – thawed (or fresh corn; about 1 3/4 cups)
  • 1 average Serrano chili – seeded, minced
  • 1 sweet red pepper – medium, chopped
  • 1 orange bell pepper – medium, chopped
  • 1 yellow bell pepper – medium, chopped
  • 1/2 cup(s) fresh cilantro
  • 3 TBSP fresh lime juice
  • 3 TBSP olive oil
  • 1 TBSP lime zest
  • 1 TBSP kosher salt
  • 2 tsp sugar
  • 1 tsp cumin seeds
INSTRUCTIONS:
  1. In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.
  2. In a small bowl, whisk together vinaigrette ingredients.
  3. Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature.
YIELD:  about 1 cup per serving. *This salad can be made a day ahead Рjust refresh with additional lime as needed before serving.