Mexican Confetti Salad with Black Beans

Directions10 minutes
Makes4 servings


In a large bowl, combine all the salad ingredients. Spoon into tight-sealing containers for the lunch box. Refrigerate until serving time.


  • 1 can (540 ml, 19 oz.) black beans, drained or canned pinto beans or mixed black/pinto beans
  • 1 can (341 ml, 12 oz.) corn kernels, drained
  • 1 small red onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, finely chopped
  • 125 ml (1/2 cup) mini bocconcini or diced mozzarella
  • 45 ml (3 tbsp.) marinated hot peppers, finely chopped
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) ground coriander
  • 2.5 ml (1/2 tsp.) dried oregano
  • 80 ml (1/3 cup) lime juice
  • 30 ml (2 tbsp.) canola oil
  • 125 ml (1/2 cup) fresh coriander, finely chopped
  • Salt and pepper, freshly ground


Tips from La Tablée des chefs Hungry campers? Add 250 g (8 oz.) leftover cooked white fish just before serving or add 500 ml (2 cups) of cooked quinoa for vegetarians. Short on time? Prepare the recipe in advance and set aside a certain amount without cucumbers and cheese to use in different lunches, for example in tortilla wraps with sour cream or served with corn chips and mixed with store-bought salsa.

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