Aztec Black Bean Salad (Vegan, Low Fat) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From . This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well. 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 bell pepper, seeded and diced |
1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn |
2 -3 tomatoes, diced or 2 -3 cherry tomatoes, halved |
3/4 cup chopped fresh cilantro (optional) |
3 tablespoons seasoned rice vinegar |
2 tablespoons apple cider or 2 tablespoons distilled vinegar |
1 lemons, juice of or 1 lime, juice of |
2 garlic cloves, finely minced |
2 teaspoons ground cumin |
1 teaspoon coriander |
1/2 teaspoon red pepper flakes or 1 pinch cayenne |
1 chipotle chile in adobo, canned in adobo sauce, diced |
Directions:
1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
2. In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
3. Pour over salad and toss gently to mix.
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