Of course! “Confetti Salad” is a fantastic name for a dish, and it usually refers to a bright, colorful, and festive-looking salad, often with a creamy or sweet dressing. The “confetti” comes from the small, colorful pieces of ingredients.
Here is a classic, crowd-pleasing version of Confetti Salad, along with some variations and tips.
Classic Confetti Salad (Corn & Black Bean)
This is the most common version you’ll find at potlucks and barbecues. It’s a perfect blend of sweet, savory, and tangy.
Why it’s called “Confetti”: The yellow corn, black beans, red bell pepper, green onions, and fresh herbs create a vibrant, confetti-like appearance.
Prep time: 15 minutes
Chill time: 1 hour (optional, but recommended)
Servings: 6-8
Ingredients:
· For the Salad:
· 2 cans (15 oz each) black beans, rinsed and drained
· 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn, thawed)
· 1 red bell pepper, finely diced
· 1/2 cup red onion, finely diced
· 1/2 cup fresh cilantro, chopped
· 2-3 green onions, sliced
· For the Dressing:
· 1/4 cup lime juice (from about 2 limes)
· 2 tablespoons olive oil
· 1 tablespoon honey or agave syrup
· 1/2 teaspoon ground cumin
· 1/4 teaspoon chili powder
· Salt and black pepper to taste
Instructions:
- Combine Salad Ingredients: In a large bowl, gently mix the rinsed black beans, corn, diced red bell pepper, red onion, cilantro, and green onions.
- Whisk the Dressing: In a small bowl or jar, whisk together the lime juice, olive oil, honey, cumin, chili powder, salt, and pepper until well combined.
- Toss and Marinate: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill: For the best flavor, cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
- Serve: Give it a final stir before serving. It’s great on its own, as a side dish, or as a topping for grilled chicken or fish.
Popular Variations on Confetti Salad
The name is versatile! Here are other delicious ideas:
- Confetti Pasta Salad
· Base: Small pasta like rotini, farfalle, or orzo.
· “Confetti”: Finely diced cucumber, cherry tomatoes, carrots, bell peppers, and red onion.
· Dressing: A creamy ranch or Italian vinaigrette.
- Confetti Quinoa Salad
· Base: Cooked and cooled quinoa.
· “Confetti”: Dried cranberries, chopped pistachios, diced apple, and green onions.
· Dressing: A light lemon vinaigrette.
- Fruity Confetti Salad (aka “Ambrosia Salad” style)
· Base: Mini marshmallows, canned mandarin oranges, pineapple chunks.
· “Confetti”: Maraschino cherries, shredded coconut.
· Dressing: Whipped cream or vanilla yogurt.
Tips for the Perfect Confetti Salad
· Dice Evenly: The key to the “confetti” look is to chop all ingredients into small, uniform pieces.
· Rinse the Canned Goods: Always rinse black beans (and chickpeas, if using) to remove the starchy canning liquid.
· Make it Ahead: This salad is an excellent make-ahead dish. It often tastes even better the next day.
· Customize: Feel free to add or substitute ingredients like avocado (add right before serving), jalapeño for spice, jicama for crunch, or feta cheese for a salty kick.
No matter which version you choose, Confetti Salad is guaranteed to be a colorful and delicious hit! Enjoy