Mexican confetti salad with black beans

Mexican confetti salad with black beans

Directions: 10 minutes
Servings: 4
Allergens: Milk,
Express No-cook Plan ahead Vegetarian

Ingredients

  • 1 can (540 ml, 19 oz.) black beans, drained or canned pinto beans or mixed black/pinto beans
  • 1 can (341 ml, 12 oz.) corn kernels, drained
  • 1 small red onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, finely chopped
  • 125 ml (½ cup) mini bocconcini or diced mozzarella
  • 45 ml (3 tbsp.) marinated hot peppers, finely chopped
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) ground coriander
  • 2.5 ml (½ tsp.) dried oregano
  • 80 ml (1/3 cup) lime juice
  • 30 ml (2 tbsp.) canola oil
  • 125 ml (½ cup) fresh coriander, finely chopped
  • Salt and pepper, freshly ground

Directions

  1. In a large bowl, combine all the salad ingredients.
  2. Spoon into tight-sealing containers for the lunch box.
  3. Refrigerate until serving time.

Tips

Tips from La Tablée des chefs

Hungry campers? Add 250 g (8 oz.) leftover cooked white fish just before serving or add 500 ml (2 cups) of cooked quinoa for vegetarians.

Short on time? Prepare the recipe in advance and set aside a certain amount without cucumbers and cheese to use in different lunches, for example in tortilla wraps with sour cream or served with corn chips and mixed with store-bought salsa.

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