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.

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🧄 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

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👩‍🍳 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.