Aztec Salad

By blum099

Makes 8 1-cup servings

This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.


Per 1-cup serving

■Calories: 158
■Fat: 1.1 g
■Saturated Fat: 0.2 g
■Calories from Fat: 6.5%
■Cholesterol: 0 mg
■Protein: 7.7 g
■Carbohydrates: 31.6 g
■Sugar: 5.1 g
■Fiber: 9.6 g
■Sodium: 420 mg
■Calcium: 68 mg
■Iron: 2.6 mg
■Vitamin C: 49.9 mg
■Beta Carotene: 450 mcg
■Vitamin E: 0.5 mg

Ingredients

• 2 15-ounce cans black beans, drained and rinsed
• 1/2 cup finely chopped red onion
• 1 green bell pepper, seeded and diced
• 1 red or yellow bell pepper, seeded and diced
• 1 15-ounce can corn, drained, or 1 10-ounce bag frozen corn, thawed
• 2 tomatoes, diced
• 3/4 cup chopped fresh cilantro (optional)
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons distilled or cider vinegar
• 1 juice of 1 lemon or lime
• 2 garlic cloves, pressed or finely minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper

Preparation

Step 1

In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro, if using. In a small bowl, whisk together vinegars, lemon or lime juice, garlic, cumin, coriander, and crushed red pepper or cayenne. Pour over salad and toss gently to mix.