black bean confetti salad version 2.0

      Last week, I found myself in Paris* — and yes, I can hardly believe I get to say things like that so effortlessly, pinch me. It was genuinely spring there, and surprisingly so. The magnolia trees in the Jardin du Palais Royal offered a delicate curtain of pink shadows, daffodils and hyacinths sprouted from the earth as if they had missed us, and everyone was enjoying the outdoors, lingering outside until after midnight. That vibrant energy filled me up, chased away my seasonal blues (turns out I was just cold!), and I did my best to carry that warmth and joy back to NYC. Despite my skeptical (sorry, “weathered”) friends warning me about a “false spring” and telling me “don’t be fooled,” I cheerfully insisted it was spring in my heart — and in my kitchen, leading me to prepare a warm-weather salad. So, I apologize if this unexpected chill is my doing.

      Longtime readers might recall that this is an update to one of the earliest salads featured on this site. The black bean confetti salad has never left my rotation, but these days, I love to enhance it with even more ingredients: avocado, radishes, and plenty of lime juice. I’ve swapped cumin for tajín (or your preferred chili powder) and made peace with cilantro. Nowadays, I can’t resist using one of those chopper gadgets (which, amusingly, I also had in 2006 but seldom used; perhaps I had more leisure time back then?) to create perfectly shaped cubes of vegetable confetti.

      I adore how this salad balances between a party snack and a lunchtime option. I brought it to a friend’s tamale-making gathering last fall and felt an endearing sense of pride, knowing I had sneakily contributed vegetables, protein, and fiber (to complement our enormous pot of queso, for balance, of course). I often make extra and enjoy it for lunch when I think I don’t have time to eat. This week, we piled it onto simple quesadillas for dinner. Is there anything this salad can’t accomplish? It may not bring back spring, but you can be assured it’s doing its best.

      * I was there to check out the factory producing the Staub x Smitten Kitchen Braisers. Did you know there's now a pink braiser? My 10-year-old found out and was thrilled.

      **Black Bean Confetti Salad 2.0**

      This is a revamped version of my 2007 Black Bean Confetti Salad, now with added avocado, radishes, cilantro, more lime, and extra seasoning. Look for avocados that feel like a firm rubber ball; they are sturdier. We add them last to prevent them from getting smashed. We scoop it up with tortilla chips.

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

      - 3 bell peppers, a mix of 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 blend 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)

      In a large bowl, combine black beans, bell peppers, jalapeños, onion, and radishes. Dress with olive oil, the juice of one lime, 1 teaspoon of kosher salt, and chili powder or tajín to taste. Gently mix in cilantro and avocado. Taste the mixture; I generally prefer mine with more lime (up to the juice of one additional lime) and salt (around half a teaspoon more). Enjoy immediately with tortilla chips. Leftovers can be stored in the fridge for a few days.

      Note: I’m using this chopper.