Aztec Black Bean Salad (Vegan, Low Fat) Recipe #231965
From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.
20 min | 15 min prep
SERVES 6 -8
- 2 (15 ounce) cans black beans, drained and rinsed
- 1/2 cup finely chopped red onion
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
- 2-3 tomatoes, diced or cherry tomatoes, halved
- 3/4 cup chopped fresh cilantro (optional)
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons apple cider or distilled vinegar
- 1 lemon, juice of or lime, juice of
- 2 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon red pepper flakes or 1 pinch cayenne
- 1 chipotle chile in adobo, canned in adobo sauce, diced
- In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
- In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
- Pour over salad and toss gently to mix.
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5 stars