Confetti Black Bean Salad
Not a more festive bean salad to be had. Spicy and sweet, with loads of finely
diced, seasonal vegetables laced through, this yummy dish is ideal for casual
get-togethers, large groups or any outdoor gathering. Lots of ingredients, but
trust me, the more the merrier for this party on a plate!

What You'll Need
extra virgin olive oil
2 cloves fresh garlic, finely minced
1 tablespoon finely minced fresh ginger
1 red onion, diced
sea salt
1 teaspoon dried cumin
_ (one half) teaspoon ground coriander
generous pinch crushed red pepper flakes
2 cups fresh/frozen corn kernels
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 yellow bell pepper, roasted over an open flame, peeled, seeded, diced
2-3 fresh scallions, thinly sliced on the diagonal
2 tablespoons stoneground mustard
2 tablespoons brown rice syrup or honey
grated zest of 1 lemon
3 cups cooked black turtle beans
2 ripe tomatoes, diced, do not peel or seed
2-3 sprigs fresh parsley, finely minced

Instructions
Place a generous amount of oil, garlic and onion in a deep skillet and turn
heat to medium. When the onions begin to sizzle, add a pinch of salt, cumin,
coriander and red pepper flakes and sauté for 2-3 minutes. Add corn, peppers
and scallions, season lightly with salt and sauté for 1 minute. Stir in mustard,
rice syrup and lemon zest, stirring to coat. Fold in beans and tomatoes, adjust
seasoning to taste and stir gently to combine ingredients. Transfer salad to a
serving bowl and sprinkle with parsley.

Makes 8-10 servings.

Note: Use canned organic beans in place of cooking them from scratch.
Eden canned organic beans are my favorites.