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 – just refresh with additional lime as needed before serving.