Quick post: This salad is tasty and super healthy for you. I thought of adding seeded/de-ribbed jalapeno to this, but I chickened out. I did add red onion to this, and those can be quite “spicy” sometimes – especially raw. It adds a nice bite to the mix, but if you like more heat add more cayenne pepper. Thanks for reading, enjoy!

Black Bean Confetti Salad – adapted from Smitten Kitchen

This works equally well as a small salad–even tossed with salad greens for more
bulk–or alongside salsa fresca for scooping up with a tortilla chip.

• 2 15-ounce cans black beans, drained and well-rinsed
• 4 bell peppers, a mix of colors, chopped into a small dice
• 1/2 super-large or 1 medium white onion, chopped into a small dice
• Juice of one lime
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon honey
• 1/8 teaspoon cayenne
• Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad.

Directions –

Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller
bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2
cup of dressing. Pour it over the bean mixture, toss it well and adjust
seasonings to taste.