I love the name of this salad!  Confetti usually indicates a party or celebration- exactly a good time to make this salad.  The bright summer colors are wonderful . . . just like confetti.

Actually this salad is perfect for just about any occasion.  It’s goes with most any grilled meat or fish or just grab some chips and eat it as a dip.  Keep it in the fridge to top off an omlette or eggs for breakfast, salad for lunch and tacos for dinner.  Really, it’s great anytime and always a party favorite.  For a super simple meal, add some chicken to a mix of lettuce, top with the black bean confetti, sprinkle with cheese and you have a fabulous salad.  Any way you serve it, it is always a big hit!

Black Bean Confetti Salad

Ingredients:

2 15 ounce cans black beans, rinsed and drained
3 ears fresh corn on the cob
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 cup chopped fresh cilantro
1/3 cup red onion, diced small (more or less to your preference)
2 cloves garlic, minced
2 teaspoons sea salt
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon lime zest
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar
3-4  dashes of hot sauce (I like to use Cholula)
2-3 avocados, chopped

Instructions:

Shuck corn and rinse – wrap wet ears in a paper towel and microwave on high for 2 minutes {you can add it raw if you like, but I like to cook mine just a little}.  Set aside to cool while you chop veggies.  Once it is cooled, cut kernels from cobb.

Combine all ingredients except the avocados in a large bowl.  Cover and chill for at least 2-3 hours or overnight.  Before serving, gently mix in the avocados.

Note:  You can omit the avocado if you like.  It will keep longer, but I love the avocado in there. . . if  you add the avocado, the lime juice will keep the avocados okay for a day or two in the fridge.