Recipe: Black Bean ‘Confetti’ Salad

This recipe yields 8 servings.

Black Bean Confetti Salad is ready in a flash, so colorful it will dress up any table, and combines nutritious and affordable all in one dish!


For the Dressing:

1 small clove garlic
Pinch of salt
Juice from 1 1/2 limes (appx. 3 Tblsp.)
1/4 tsp. chili powder
1/4 cup extra-virgin olive oil

For the Salad:

1 cup dry, brown or white rice
1 (15-oz) can corn, drained and rinsed
1 orange bell pepper
1/2 small red onion, finely chopped (appx. 1/4 cup)
1 (15-oz) can black beans, drained and rinsed
1 cup cherry tomatoes, quartered
1 avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Kosher salt
Freshly ground black pepper


1. Make the dressing: chop garlic clove and add it to a mixing bowl. Whisk the garlic paste, lime juice, salt and chili powder together in the bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
2. Cook the rice according to the packaging. When rice is done, set aside tocool (you can put it in the fridge to speed up cooling).
3. In a separate bowl, combine corn, bell pepper, onions, blac beans, cilantro, and avocado. When the rice is cool, mix in with beans and vegetables.
4. Add the dressing to the rice and vegetable mixture; toss to coat evenly. Adjust seasoning with additional salt and pepper as desired.
5. Serve cold.

Note: Recipe will store in the fridge for about 5 days. Some liquid build up in the container is normal; drain if desired.

Recipe adapted from “Black Bean Salad” on by Carson Valley Medical Center Food and Nutrition Services and the Carson Valley Community Food Closet.

Image courtesy of

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