Description
A refreshing and vibrant Summer Confetti Salad featuring a colorful mix of bell peppers, tomatoes, papaya, green onions, cilantro, corn, green chiles, black beans, and a zesty lime-cumin dressing. This easy no-cook salad is perfect for a quick, nutritious side or light meal during warm weather.
Ingredients
Vegetables & Fruits
- 1 cup bell pepper, chopped (any color)
- ½ cup tomato, chopped
- ½ cup papaya (or mango), chopped
- ¼ cup green onions, chopped
- ¼ cup cilantro, fresh, chopped
- 4 oz fresh green chiles, diced, canned or fresh
Pantry Items
- ½ cup corn, canned, drained
- ½ cup black beans, rinsed and drained
- ¼ tsp ground cumin
- 2 limes, squeezed
Instructions
- Prepare Produce: Wash all vegetables and fruits thoroughly to remove any dirt or residues before chopping.
- Chop Ingredients: Dice bell peppers, tomatoes, papaya, green onions, cilantro, and green chiles into small, bite-sized pieces and place them into a large mixing bowl.
- Add Lime Juice: Squeeze the juice from the two limes directly into the bowl with the chopped ingredients, removing and discarding the rinds.
- Add Beans and Corn: Drain and rinse the canned corn and black beans, then add them to the bowl with the other ingredients.
- Season and Mix: Sprinkle in the ground cumin, then gently toss all the ingredients together with a large spoon until everything is evenly combined and coated with lime juice and spices.
Notes
- Use papaya for a sweet tropical twist or substitute with mango for similar flavor and texture.
- Adjust the amount of green chilies based on your preferred heat level.
- For added crunch, consider topping with toasted pumpkin seeds or chopped nuts.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Rinsing canned beans and corn reduces sodium content.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
