Aztec Salad

  • Yield 4 servings

The rainbow of color found in this recipe's ingredients provides you with an abundance of nutrients.


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 or yellow bell pepper, seeded and diced
1 (15-ounce) can corn, drained, or 1 (10-ounce) bag frozen corn, thawed
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons distilled or cider vinegar
Juice of 1 lemon or lime
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper


  1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro, if using. In a small bowl, whisk together vinegars, lemon or lime juice, garlic, cumin, coriander, and crushed red pepper or cayenne. Pour over salad and toss gently to mix.

Recipe from Jennifer Raymond, M.S., R.D.,  in Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D., courtesy of The Cancer Project



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