Aztec Black Bean Salad (Vegan, Low Fat)

• 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 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
• 2 -3 tomatoes, diced or 2 -3 cherry tomatoes, halved
• 3/4 cup chopped fresh cilantro (optional)
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons apple cider or 2 tablespoons distilled vinegar
• 1 lemons, juice of or 1 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

1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
2. 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.
3. Pour over salad and toss gently to mix.

black beans, red onion, green bell pepper, red bell pepper, frozen corn, tomatoes, fresh cilantro, rice vinegar, apple cider, lemons, garlic, ground cumin, coriander, red pepper

Taken from www.food.com/recipe/aztec-black-bean-salad-vegan-low-fat-231965 (may not work)