Aztec Salad

This recipe from Jennifer Raymond is deceptively simple, and resembles many other bean salads. But it is a sure winner, and can be paired with many other dishes at any time of year, to make the centerpiece of a great meal. You will be sure to satisfy one of your bean servings from Dr. Greger’s Daily Dozen!

Enjoy!

AZTEC SALAD (Jennifer Raymond, 

The Peaceful Palate)

This recipe is called Fiesta Salad in Jennifer Raymond’s book Fat-Free & Easy.

Though it is deceptively simple, and similar to many other bean salad recipes, this is a powerfully nutritious and satisfying dish. We suggest pairing it with other cold or room-temperature main-dish salads, such as pasta salad, grain salad, potato salad, or tofu/tempeh salad, for a great warm weather meal. At other times of year, serve it on the side with a hot counterpart like roasted winter squash, baked or roasted potatoes, hot pasta, or baked tofu or tempeh. It’s also a great dish to take to a potluck!

If you have fresh or frozen corn cut from the cob, you can use that.

Jennifer Raymond says: “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 cans black or red beans, rinsed and drained

½ cup finely chopped red or Vidalia onion (optional)

1 green bell pepper, diced

1 red or yellow bell pepper, diced

2 tomatoes, diced

2 cups frozen corn, thawed

¾ cup chopped fresh cilantro (optional)

Dressing: 

2 tbsp seasoned rice vinegar

2 tbsp cider vinegar

Juice of 1 lime or lemon*

1- 2 garlic cloves, minced or ½ tsp garlic powder 

2 tsp ground cumin 

1 tsp ground coriander

¼ tsp crushed red pepper flakes (optional) 

Combine the salad ingredients in large bowl. Whisk together the dressing ingredients in a small bowl; pour over the salad and toss gently to mix