Once tossed, the end result is especially pretty. Serve the salad in bowls or big cups with handles. Try it topped with toasted tortilla strips or popcorn for a nice crunch. This salad already has plenty of protein from the beans but if you’re looking for even more feel free to add chunks of cooked chicken. 

Look for ingredients in the Farm Market — The bell peppers from the 21 Acres Farm and Caruso Farm are very sweet. If you’d like to read what’s fresh in the Farm Market and receive the fresh sheet, subscribe here. Tell us if you try the recipe!

END-OF-SUMMER CONFETTI SALAD RECIPE:

Salad:

2-3 cups cooked wild rice blend
2 cups cooked black beans

2 cups cooked garbonzo beans

2 cups cooked kidney beans

1-2 cups fresh or frozen peas

1-2 cups fresh corn

1 red bell pepper, diced

1 yellow red bell pepper, diced

1-2 jalapenos, diced (remove seeds if you prefer less heat)

1/2 – 1 cup red onion, diced

1-2 cups freshly chopped cilantro

In a large mixing bowl toss all the above ingredients. Note that the quantities are very flexible based on what you have available. Feel free to adjust as needed.

Dressing:

3 tablespoons of your favorite salad oil

2 tablespoon honey

2 limes, zest and juice (Feel free to omit the lime if you’d like to keep the ingredients even more local)

2 tablespoons apple cider vinegar

Salt & Pepper to taste

In a small mixing bowl or jar with a tight fitting lid, mix all of the dressing ingredients together until well combined. Pour over the salad and toss to combine. Let sit for an hour or so for the flavors to blend. Serve with toasted tortilla strips crumbled on top or try popcorn for a tasty alternative.