Aztec Salad

3 cups dry black beans (soaked & cooked)
2 tomatoes, diced
6 garlic cloves, pressed or finley minced
1 lime, juiced
1 10 ounce bag frozen corn, thawed or 2 cups fresh
3/4 cup chopped fresh cilantro (optional)
1/2 cup finely chopped red onion
1 green bell pepper, seeded & diced
1 red or yellow pepper, seeded & diced
2 tbsp seasoned rice vinegar
2 tbsp apple cider or red wine vinegar
2 tsp ground cumin
1 tsp ground coriander
1/2 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.