Aztec Black Bean Salad (Vegan, Low Fat)

From: Dr. Wilson

On Jun 9, 2008

Fatfree.com credits the base to this to The Race for Life Cookbook [posted to site in 1995] and I primarily used that one instead of this one. Note, the stupid software won't let me comment so I had to pick stars. The stars are based on my version. I used a tarragon wine vinegar since wine vinegar was suggested. I used lemon instead of the lime they suggested since it was suggested here. I didn't bother with the second vinegar at all in this one. I also didn't put in the chipotle chile. I mixed 5 different kinds of beans including soy and used garlic powder as suggested by the original since I was not going to be able to let the dressing sit. It was interesting to see the enhancements that fatfreevegan put on it. Gives me room to play the next time I serve it for lunch

From: damienducks

On Jun 7, 2008

YUM!!!! I just whipped this up and I'm eating this for lunch right now and it's phenomenal (and, incidentally, it's a great way to use up all the bits of veggies I had running around the fridge--double bonus!) The dressing really makes the salad--I did add about 1 T. olive oil to the dressing b/c I added 2 cups cooked quinoa to the salad and wasn't sure there'd be enough dressing for all of it--not to worry, there was plenty (but I don't think the olive oil interfered with the flavor, anyhow). I can't wait to try this later after the flavors have had a chance to blend for a while! Thanks for posting a great recipe (Susan does a great job with fatfreevegan, and this one is no exception!)