Confetti Salad

Ingredients:

30 oz canned black beans

2 cups edamame, shelled, cooked and drained

1 Thai red pepper (or any small hot pepper)

1 of each: red, yellow, orange and green bell pepper

1 medium red onion or 3-4 green onions

Vinaigrette:

1/2 cup cilantro

3 Tbsp lime or lemon juice

3 Tbsp olive oil

1 tsp salt

2 tsp sugar (if you are in Europe, use less because your sugar is sweeter than North American)

1 tsp ground cumin

First, mix all ingredients for vinaigrette and set aside.

Take a big bowl, put in cooked edamame and rinsed and drained black beans. Before you open black bean can (or any other can), rinse the top with water and with paper towel go around where the can opener will pass. 

Now start dicing. Dice all peppers and onion into very small pieces. Be sure to remove all seeds from inside the peppers. The best way to do it is to rinse insides with water. Also, remove white parts from insides.

When you get to the Thai pepper, put on gloves or like me, who doesn't like using gloves, work with bare hands. Then go to put your contact lenses...just kidding (it happened to me).

Mix all ingredients in the bowl and add vinaigrette. Mix again, and again, and again, until all ingredients are mixed well. Put in a glass bowl and cover with lid or plastic wrap. Put in the fridge so all ingredients can blend together.

It can be eaten right after all ingredients are mixed together, but it's better if it stays in the fridge for couple of hours.