Aztec Salad

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* Exported from MasterCook *

 

Aztec Salad

 

Recipe By :Peaceful Palate, Fine Vegetarian Cuisine - Jennifer Raymond

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 15 oz 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

2 cups corn kernels, canned, frozen, or fresh

2 tomatoes -- diced

3/4 cup chopped fresh cilantro (optional)

2 tablespoons seasoned rice vinegar

2 tablespoons apple cider or distilled vinegar

2 garlic cloves -- pressed or finely minced

1 lemon or lime -- juiced

2 teaspoons ground cumin

1 teaspoon coriander

1/2 teaspoon crushed red pepper

OR

pinch cayenne

 

In a large bowl, combine the rinsed beans with the red onion, bell peppers,

corn, tomatoes, and cilantro. Whisk together the vinegars with the garlic,

lemon or lime juice, cumin, coriander, and red pepper flakes. Pour over the

salad and toss gently to mix

 

Description:

" This salad is a celebration of flavor and color. It may be made in

advance, and keeps well for several days. If you are a cilantro lover,

you may want to increase the amount. "

Source:

" 3 x 5 cards received in mail - free! "

 

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Per serving: 301 Calories (kcal); 1g Total Fat; (4% calories from fat); 19g

Protein; 56g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0