Confetti Salad
🥗 Confetti Salad
Bright, colorful, and full of crunch — this Confetti Salad bursts with freshness in every bite. Loaded with crisp vegetables, hearty beans, and sweet corn, it’s all brought together with a zesty, cumin-kissed dressing. Perfect as a light lunch or a refreshing side for any meal.
🧄 Ingredients
For the Salad
| Ingredient | Quantity |
|---|---|
| Red bell pepper, diced | 1 cup |
| Yellow bell pepper, diced | 1 cup |
| Cucumber, diced | 1 cup |
| Cherry tomatoes, halved | 1 cup |
| Canned black beans, rinsed and drained | 1 cup |
| Corn kernels (fresh, frozen, or canned) | 1 cup |
| Red onion, diced | ½ cup |
| Apple or mango, diced (optional) | ½ cup |
| Fresh cilantro or parsley, chopped | ¼ cup |
For the Dressing
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Lime juice (or lemon juice) | 2 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Chili powder (optional) | ½ teaspoon |
| Salt and black pepper | To taste |
👩🍳 Directions
Step 1: Prepare the Ingredients
Dice the bell peppers, cucumber, and red onion. Halve the cherry tomatoes and chop your herbs. If using, dice the apple or mango. Rinse and drain the black beans and corn thoroughly.
Step 2: Mix the Dressing
In a small bowl, whisk together the olive oil, lime juice, and honey (or maple syrup). Add the cumin, chili powder (if using), and season with salt and pepper. Whisk until smooth and well blended. Adjust to taste.
Step 3: Combine Everything
Place the diced vegetables, beans, corn, onion, optional fruit, and herbs in a large bowl. Pour the dressing over the top and toss gently until everything is evenly coated and colorful.
Step 4: Chill and Serve
Transfer to a serving dish. Enjoy immediately for a crisp bite, or refrigerate for about 30 minutes to let the flavors meld together. Garnish with extra herbs or a sprinkle of chili powder for a finishing touch.
