Aztec Salad

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Susan Campbell

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Makes 25 cups

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.

1 #10 can black beans, drained and rinsed or 4 cups dry black beans, cooked and drained
2 red onions, finely chopped
3 green bell peppers, diced
3 red or yellow bell peppers, diced
6 tomatoes, diced
6 cups corn kernels, frozen, canned, or fresh
1-1/2 cups chopped fresh cilantro (optional)
1/3 cup seasoned rice vinegar
1/3 cup apple cider or distilled vinegar
1/3 cup lime or lemon juice
1 tablespoon minced garlic
2 tablespoons cumin
1 tablespoon coriander
1/4 teaspoon cayenne

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

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

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