Confetti Salad
A big bowl of this colorful salad comes together easily and is perfect for backyard barbecues, potlucks, and at-the-ready meals throughout the week!Servings: 9+ cups
Ingredients
For the salad
- 1 (10-ounce) bag (2 cups) corn, thawed if frozen*
- 1 (10-ounce) bag (2 lightly rounded cups) shelled frozen edamame, thawed**
- 2 cups (1 pint/12 ounces) cherry tomatoes, halved
- 1 (15.5-ounce) can black beans, rinsed and well drained
- 1 large red bell pepper, diced (or color of choice; could use half each of two different colors)***
- ¾ cup pitted and sliced or quartered Kalamata olives (~110g/4oz)
- ⅓ cup minced red onion
- Optional: ~ ¼ cup chopped fresh basil; 1 avocado, diced; ½ - ¾ cup crumbled feta cheese
For the vinaigrette
- ¼ cup (60 ml) red wine vinegar
- ¼ cup (56 ml) olive oil
- 1 teaspoon (5g) Dijon mustard
- ¾ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon fresh ground black pepper
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the vinegar, oil, Dijon, salt, and pepper. Set aside. Prep ahead tip: The vinaigrette may be mixed ahead and left on the counter for up to 2 hours or refrigerated for longer storage. Alternatively, you may simply pour the vinaigrette ingredients over the salad items once in the bowl and toss well to evenly distribute.
- Mix the salad ingredients: In a large bowl, combine the corn, edamame, tomatoes, black beans, bell pepper, olives, and onion. Pour the vinaigrette over top and toss to combine. If possible, cover and refrigerate for up to two hours, tossing occasionally. Prep ahead tip: The salad may be prepared up to a day in advance as the flavors improve over time. Stir in any optional ingredients just before serving.
- Storage: Leftovers will keep in the refrigerator, covered, for 4-5 days.
Notes
*In season, I like to use leftover grilled or steamed corn on the cob.
To quickly thaw frozen corn and edamame, add to the strainer used for draining and rinsing the beans and run cool water over top. Make sure to drain well.
**Be sure to purchase shelled edamame, not edamame in the pod.
***I often used slightly over half of a red and orange bell pepper for 1½ cups total and keep the chop around the size of the corn kernels.
No Dijon? While it enhances the flavor of the vinaigrette and provides a hint of emulsification (without tasting mustardy), it may be omitted. Also, if you go heavy some of the ingredients, simply increase the olive oil and red wine vinegar to ⅓ cup each and add an extra pinch of salt and pepper to taste.
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