Aztec Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Aztec Salad calories by ingredient
Submitted by:


Makes about 8 cups Makes about 8 cups
Number of Servings: 10


    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.

Rate This Recipe