Aztec Salad
- Number of Servings: 10
Ingredients
3 cups dry black beans (soaked & cooked)2 tomatoes, diced6 garlic cloves, pressed or finley minced1 lime, juiced1 10 ounce bag frozen corn, thawed or 2 cups fresh3/4 cup chopped fresh cilantro (optional)1/2 cup finely chopped red onion1 green bell pepper, seeded & diced1 red or yellow pepper, seeded & diced2 tbsp seasoned rice vinegar2 tbsp apple cider or red wine vinegar2 tsp ground cumin1 tsp ground coriander1/2 tsp red pepper flakes or a pinch of cayenne
To prepare dried beans: soak beans in a bowl or pot over night or for 8-10 hours, drain and rinse till water runs clear. Put beans into pot to cook, covering with water till it is above the beans about 1 inch. Bring water to boil & reduce heat to medium. Cook for 45 minutes -1.5 hours until tender.
In a large bowl combine beans, onion, bell peppers, corn, tomatoes, 7 cilantro. In a small bowl, whisk together vinegars, lime juice, garlic, cumin, coriander, 7 red pepper flakes or cayenne. Pour over salad and toss gently. Serve on a bed of shredded lettuce or over 1/2 cup rice.
Number of Servings: 10
Recipe submitted by SparkPeople user TESENISIS1.
In a large bowl combine beans, onion, bell peppers, corn, tomatoes, 7 cilantro. In a small bowl, whisk together vinegars, lime juice, garlic, cumin, coriander, 7 red pepper flakes or cayenne. Pour over salad and toss gently. Serve on a bed of shredded lettuce or over 1/2 cup rice.
Number of Servings: 10
Recipe submitted by SparkPeople user TESENISIS1.
Nutritional Info Amount Per Serving
- Calories: 130.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 55.5 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 6.6 g
- Protein: 6.6 g
Member Reviews