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Black Bean Confetti Salad

January 1, 2010

Laura introduced me to Deb Perelman’s Smitten Kitchen blog, which I have been exploring. The recipes all sound great, the photography is gorgeous, and the writing is witty. Her black bean salad recipe looks so festive with all of the colorful peppers; I decided to make it for the Johnsons’ New Year’s party.

After mixing the salad, I decided it needed a few dashes of Tabasco. I didn’t have any cilantro, but that would definitely be a great addition.

Happy New Year!

Black Bean Confetti Salad

(printable recipe)

Adapted from


2 15-ounce cans black beans, rinsed and drained
4 bell peppers — green, red, orange and yellow — diced
1 cup diced sweet onions
Juice of 1 lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
A few dashes of Tabasco, to taste


Whisk the dressing ingredients together and toss with the beans, peppers and onions. Adjust seasonings to taste.

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