Comments on: black bean confetti salad

By: melissa

melissa — Mon, 16 Nov 2009 03:19:54 +0000

i make this with cilantro and fresh garlic then i add cucumber tomato and grilled chicken for a complete meal

By: Elizabeth

Elizabeth — Wed, 30 Sep 2009 01:49:19 +0000

Deb!! Congrats on the baby again, that picture of him nestled in someones arms just takes my breath away. I just made the salad and boy was I floored! So I’m a quarter mexican (and that gives me authority -ha!) but I have never tasted a concoction soooo perfect for a tortilla chip. No seriously, this is the perfect recipe to bring to a party! I’m going to repost the recipe on my blog early next week!

By: Monica

Monica — Fri, 07 Aug 2009 23:17:00 +0000

I make a similar salad and add chopped mango. It adds a lovely sweetness. I use the salad many ways: as a side dish for any grilled protein, as a filler for an omelette, and when it’s almost gone I puree it and use it as a bean dip. Yum!!!
Deb, I love your blog. You have a wonderful way of communicating, and your photos are beautiful.

By: Kiasa

Kiasa — Fri, 24 Jul 2009 01:48:39 +0000

I just tried this recipe last week. It was really quite good. We are not huge bell pepper fans (we had some left over from fajitas) so I put less in. I put in extra lime and a lot of cilantro (because I love both so much). My husband and I both liked it; had it as a side salad for dinner, snack with tortilla chips and put a little into our breakfast burritos the next morning. Thanks!

By: Ellen

Ellen — Tue, 07 Jul 2009 13:20:51 +0000

Thank you so much for this recipe. I’ve been in such a rut lately food-wise and this salad was just what we needed to wake up. I made it over the 4th of July weekend and we loved it. We, being cilantro lovers, loaded it up with the stuff. Fantastic! It was a side dish the first day, a sandwich topping the next, and lastly, I mixed the leftovers with buttered rice and a little bit of garlic two nights later for a Cuban influenced side dish. This one is a keeper.

By: janie guetzow

janie guetzow — Sat, 04 Jul 2009 20:13:37 +0000

I make a similar salad all summer long. I use a can of black beans, chick peas (Goya), and butter beans, then season with salt pepper, add lemon juice, olive oil, and cilantro. Sometimes I add tomato too and definately eat it with chips. It always tastes better after it’s been in the ‘frig over night. Thanks so much for sharing and posting such lovely pcitures :)

By: My Feet Hurt

My Feet Hurt — Fri, 03 Jul 2009 21:51:37 +0000

We make something similar to this confetti salad with fresh corn (or frozen if you can’t get fresh) and pico de gallo eat it with tortilla chips. So good!

By: Laura

Laura — Tue, 30 Jun 2009 14:14:57 +0000

Do you think you could add corn to this? Corn is coming into season and I used to make a rice based salad that had black beans and corn and thought that might be good with this dressing as well. Hmmmm, additions are addictive.

By: Cara

Cara — Sat, 30 May 2009 00:41:28 +0000

I just made the confetti salad for a Barbeque I’m having tomorrow. IT’S SO GOOD!!!!!!!!!!!! I only did 1/4 tsp cumin and it still tastes heavenly!

By: Jeff

Jeff — Thu, 28 May 2009 00:42:08 +0000

What a wonderfully mesmerizing post. I could almost feel the sand between my toes and taste the food.