Aztec Salad

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Serves 8 to 10

This salad is a true celebration of color and flavor. 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.

2 15-ounce cans black beans
1/2 cup finely chopped red onion
1 green bell pepper, diced
1 red or yellow bell pepper, diced
2 tomatoes, diced
2 cups frozen corn, thawed
3/4 cup chopped fresh cilantro (optional)

2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lime or lemon, juiced
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon crushed red pepper flakes

Drain and rinse beans and place them in a large salad bowl with onion, peppers, tomatoes, corn, and cilantro. In a small bowl combine the vinegars, lemon or lime juice, garlic, cumin, coriander, and red pepper flakes. Pour over the salad and toss gently to mix.

Nutrition information per serving: 143 calories; 7 g protein; 28 g carbohydrate; 0 g fat; 117 mg sodium; 0 mg cholesterol.

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