Aztec salad

Name: Aztec salad
Ingredients: 2 can 15 oz. black beans drained and rinsed.; 1 green bell pepper seeded and diced; 1/2 cup finely chopped red onion; 1 red bell pepper seeded and diced; 1 packages 10 oz. frozen corn thawed or two cups fresh or one 15 oz. canned corn kernels drained.; 3/4 cup chopped fresh cilantro; 3 diced tomatoes; 3 tbsp seasoned rice vinegar; 2 tbsp Apple cider vinegar; 1 juice of lemon or lime; 2 garlic cloves minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 chipotle chile in adobo diced (I add two instead of pepper flake); 1/2 tsp red pepper flake or a pinch of cayenne pepper

15 ingredients

7 steps

Ingredients

2 can 15 oz. black beans drained and rinsed.
1 green bell pepper seeded and diced
1/2 cup finely chopped red onion
1 red bell pepper seeded and diced
1 packages 10 oz. frozen corn thawed or two cups fresh or one 15 oz. canned corn kernels drained.
3/4 cup chopped fresh cilantro
3 diced tomatoes
3 tbsp seasoned rice vinegar
2 tbsp Apple cider vinegar
1 juice of lemon or lime
2 garlic cloves minced
2 tsp ground cumin
1 tsp ground coriander
1 chipotle chile in adobo diced (I add two instead of pepper flake)
1/2 tsp red pepper flake or a pinch of cayenne pepper

Directions

1

Combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
2

In a small bowl, whisk together vinegars, lime juice, garlic, cumin, coriander, red pepper flake and chipotle.
3

I use a hand held immersion blender to mix really well.
4

Pour over salad and toss gently.
5

I let it sit for at least an hour so that flavors will blend.
6

Even better the next day.
7

If you like add diced avacado.