Confetti Salad is a celebration of texture and color, designed to provide a crisp, refreshing bite with a complex flavor profile. This recipe utilizes specific prep techniques to ensure the vegetables stay crunchy and the colors remain vibrant, making it an ideal “make-ahead” salad for gatherings.
The Confetti Ingredients
- The Core: 3 cups Corn (fresh or roasted) and 1 can Black Beans (rinsed).
- The Rainbow: Red and Orange Bell Peppers, English Cucumber, and Red Onion.
- The Dressing: 1/4 cup Olive Oil, 3 tbsp Lime Juice, 1 tbsp Honey, and 1 tsp Cumin.
- The Finish: 1 fresh Avocado and 1/2 cup chopped Cilantro.
Step-by-Step Instructions
1. Uniform Dicing (The Confetti Technique)
Uniformity is key. Dice all peppers, onions, and cucumbers to the size of a corn kernel. This ensures that every bite contains a perfect balance of all flavors and textures. Rinse the red onions in cold water after dicing to remove the sharp raw edge.
2. Emulsify and Coat
Whisk the lime juice, honey, and spices into the olive oil until emulsified. Pour over the primary vegetables and beans. The oil creates a hydrophobic barrier that prevents the vegetables from becoming soggy while they marinate in the refrigerator.
3. Final Folding
Add the cubed avocado and fresh cilantro just before serving. This prevents the avocado from browning and ensures the herbs remain bright green and fragrant. Toss gently and serve chilled.