Aztec Salad Recipe

• 2 can black beans (15 ounce each)
• 1/2 c. red onion finely minced
• 1 x green bell pepper diced
• 2 x tomatoes diced
• 2 c. frzn corn thawed
• 3/4 c. minced fresh cilantro optional
• 2 Tbsp. seasoned rice vinegar
• 2 Tbsp. apple cider vinegar or possibly distilled vinegar
• 1 x lemon juiced or possibly lime
• 2 x cloves garlic chopped
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp crushed red pepper

1. Drain and rinse the beans and place them in a large salad bowl with the onions, peppers, tomatoes, corn and cilantro.
2. In a small bowl combine the vinegars, lemon or possibly lime juice, garlic, cumin, coriander, and red pepper flakes.
3. Pour over the salad and toss gently to mix.
4. NOTES : This salad is a true celebration of color and flavor.
5. It may be made in advance, and keeps well for several days.
6. If you are a cilantro lover, you may want to increase the amount.
7. Here is a recipe which appears in both The Peaceful Palate and Fat Free and Easy, Great Meals in Min.
8. Jennifer made this salad at the TOH and it is really good.
9. Serve it by itself, added to a tossed salad, or possibly with refried beans wrapped in a burrito.

black beans, red onion, green bell pepper, tomatoes, corn thawed, cilantro, rice vinegar, apple cider vinegar, lemon juiced, garlic, cumin, coriander, red pepper

Taken from cookeatshare.com/recipes/aztec-salad-72677 (may not work)