black bean confetti salad 2.0

      I was in Paris last week — and yes, I can hardly believe I get to say that so casually, pinch me! — and it genuinely felt like spring, which was unexpected. The magnolia trees at the Jardin du Palais Royal created a beautiful display of fluttering pink shadows, and the daffodils and hyacinths were springing up from the ground as if they were excited to see us. Everyone was outside, enjoying the night until after midnight, and this vibrancy infused me, driving away my seasonal gloom (it turned out I was just chilly!), and I did my best to carry this warmth and happiness back to NYC with me. Even though my skeptical friends warned me about a "false spring" and advised me not to get my hopes up, I cheerfully responded that it's spring in my heart now — and in my kitchen too, as I made a warm weather salad. So, I apologize if this sudden cold snap is my fault.

      Longtime readers may recognize this as an update to one of the earliest salads featured on this site. The black bean confetti salad has always remained in my collection, but lately, I love enhancing it with even more: avocado, radishes, and plenty of lime juice. I've swapped cumin for tajín (or your preferred chili powder) and come to terms with cilantro. Recently, I've also enjoyed making it with one of those chopper gadgets (which I amusingly owned back in 2006 but hardly used; maybe I had more free time then?) to create visually appealing vegetable cubes.

      I appreciate how this salad balances being a party snack and a lunch option. I brought it to a friend's tamale-making party last fall and felt a bit dorky but proud, knowing I had sneakily contributed vegetables, protein, and fiber (to complement our big pot of queso for balance). I often make too much and eat it for lunch when I'm pressed for time. This week, we piled it onto simple quesadillas for dinner. Is there anything this salad can’t do? Perhaps it can't bring back spring, but it is certainly trying.

      * I was there to visit the factory where they produce the Staub x Smitten Kitchen Braisers. Did you know they have a pink braiser now? My 10-year-old found out and was thrilled.

      Black Bean Confetti Salad 2.0 is an updated version of my 2007 Black Bean Confetti Salad — enhanced with added avocado, radishes, cilantro, extra lime, and seasoning. Look for avocados that give a bit like a firm rubber ball; they hold up nicely. We add them last to avoid bruising. This salad is great for scooping up with tortilla chips.

      Ingredients:

      - 2 cans (15 ounces each) black beans, drained and rinsed

      - 3 bell peppers, assorted colors, diced

      - 1 to 2 jalapeños, finely chopped, to taste

      - 1/4 large or half a medium white onion, finely chopped

      - A few radishes, finely chopped (shown here with a watermelon radish)

      - 4 tablespoons (60 ml) olive oil

      - Juice of 1 to 2 limes, to taste

      - Kosher salt

      - Chili powder or tajín (a mix of chili powder, lime, and salt)

      - About 1/2 cup (a large handful) fresh cilantro, chopped

      - 2 firm-ripe avocados, peeled and diced

      - Tortilla chips for serving (if desired)

      Instructions:

      1. In a large bowl, combine black beans, bell peppers, jalapeños, onion, and radishes.

      2. Drizzle with olive oil, the juice of one lime, 1 teaspoon of kosher salt, and chili powder or tajín to taste.

      3. Add cilantro and avocado, then mix gently. Taste the mixture; I usually prefer it with more lime (up to one additional lime’s worth of juice) and salt (around a half teaspoon more).

      4. Enjoy immediately, scooping with tortilla chips. Leftovers can be stored in the fridge for a few days.

      Note: I'm using this chopper.