Satisfy Your Cravings with Aztec Black Bean Salad

Welcome to my kitchen, where today we will be making a delicious and nutritious Aztec Black Bean Salad. If you’re looking for a vegan, low-fat, and gluten-free recipe that’s easy to make and packed with flavor, this is the one for you.

This salad is one of my go-to recipes when I want something healthy and satisfying. It’s perfect for meal prep or as a side dish to any main course. With ingredients such as black beans, corn, bell peppers, tomatoes, and cilantro, this salad is not only delicious but also packed with plant-based protein and essential nutrients.

What’s more, this recipe is versatile and can be customized to fit your taste preferences. Whether you want to add some chipotle chile in adobo for a spicy kick or swap out the black beans for pinto beans or tempeh for extra protein, there are endless possibilities to make this recipe your own.

So let’s get started! Grab your apron, your favorite knife, and a large mixing bowl. This Aztec Black Bean Salad will become an instant family favorite.

Why You’ll Love This Recipe

Aztec Black Bean Salad (Vegan, Low Fat)
Aztec Black Bean Salad (Vegan, Low Fat)

Are you looking for a flavor-packed, plant-based salad that can help you reach your health goals? Look no further than this Aztec Black Bean Salad!

Packed with protein from the black beans and quinoa, this low-fat salad is gluten-free and oil-free, making it the perfect dish for anyone focused on health and wellness. But don’t be fooled by its healthy credentials – this salad is bursting with flavor thanks to a blend of spices like cumin, chipotle chile in adobo, and cayenne pepper.

The sweetness of the corn kernels and cherry tomatoes perfectly balances out the heat of the spices, while the fresh cilantro adds a burst of herbal freshness. Plus, since the recipe uses both fresh and frozen ingredients, it’s easy to whip up any time of year without sacrificing quality or taste.

This vegan Aztec Black Bean Salad is also incredibly versatile. It makes a perfect side dish for taco bowls or burrito bowls, but it’s also hearty enough to be a standalone meal. Add some roasted sweet potatoes for extra sweetness, or swap out the quinoa for brown rice to create a Mexican-inspired quinoa bowl.

Beyond its delicious taste and versatility, this salad is also packed with high-quality, whole food ingredients that are great for your body. Black beans are a fantastic source of protein and fiber, while quinoa is packed with amino acids that support muscle growth and recovery. Plus, all of these plant-based ingredients support overall health by reducing inflammation and supporting gut health.

So what are you waiting for? Try this amazing vegan Aztec Black Bean Salad recipe today and discover why it’s quickly becoming one of our favorite dishes at Fit Foods!

Ingredient List

“A medley of colors in every scoop!”

For the Salad:

  • 2 cans of black beans, rinsed and drained
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup of corn kernels (fresh or frozen)
  • 1 pint of cherry tomatoes, halved
  • A handful of fresh cilantro, chopped

For the Dressing:

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons seasoned rice vinegar
  • Juice of one lime
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chile in adobo sauce
  • Pinch of red pepper flakes and cayenne (optional)

This recipe doesn’t require oil, which makes it a great low-fat option that’s easy to digest. All ingredients are vegan, gluten-free, and plant-based, ensuring they’re healthy for the body and mind. Most listed ingredients can be found at a local grocery store or farmer’s market. Make sure to adjust the amount of Chipotle chile in adobo sauce based on your preference for heat.

The Recipe How-To

“Get your daily dose of protein and fiber with this Aztec black bean salad.”

Step 1: Cook the Quinoa

Cooking the quinoa is the first step to prepare the Aztec Black Bean Salad. Rinse and drain 1 cup of quinoa. Add it to a saucepan with 1 3/4 cups of water and bring it to a boil. Once the water starts boiling, lower the heat to medium-low and cover the pan with a lid. Let it simmer for around 15 to 20 minutes or until all the water is absorbed, and the quinoa has fluffed up.

Step 2: Combine the Ingredients

In a large bowl, combine 1 can of drained and rinsed black beans, 1 diced red onion, 1 diced red bell pepper, 1 diced green bell pepper, 1 cup of corn kernels, and 1 cup of halved cherry tomatoes. Mix everything using a spatula.

Step 3: Prepare the Dressing

In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 2 tablespoons of seasoned rice vinegar, 2 tablespoons of lime juice, two minced garlic cloves, 1/2 teaspoon ground cumin, 1/2 teaspoon chipotle chile in adobo sauce, a pinch of red pepper flakes and cayenne.

Step 4: Combine Everything Together

Pour the dressing on the vegetable mix and add cooked quinoa. Mix everything until combined.

Step 5: Serve

Garnish with some freshly chopped cilantro and serve it immediately. You can also chill it in the refrigerator for at least an hour before serving.

Enjoy this delicious vegan, low-fat Aztec Black Bean Salad with your family or friends on any occasion!

Substitutions and Variations

“A refreshing summer salad that’s light on the stomach, but heavy on the flavor.”

As a vegan chef, I understand the importance of catering to different preferences and dietary restrictions. Here are some substitutions and variations that you can try with this Aztec Black Bean Salad recipe:

– If you like spicy food, you can try adding more chipotle chile in adobo, red pepper flakes, or cayenne to the dressing. You could also add diced jalapenos to the salad for an extra kick.

– For a gluten-free version of this recipe, make sure to use gluten-free vinegar and double-check that your spices are also gluten-free.

– If you don’t have apple cider vinegar or seasoned rice vinegar on hand, you could substitute them with distilled vinegar or any other mild-tasting vinegar that you prefer.

– Fresh corn is ideal for this recipe when it’s in season, but frozen corn kernels work just as well when fresh corn isn’t available.

– Instead of black beans, feel free to use pinto beans or kidney beans. You could even mix different types of beans for a colorful twist.

– If you’re looking for a low-fat option, you can skip the oil and replace it with extra lime juice or water in the dressing recipe. This would make the salad completely oil-free.

– For a plant-based protein boost, cook some quinoa and add it to the salad. Alternatively, replace the black beans with tempeh or seitan for added texture.

Feel free to experiment and adjust the ingredients based on your preference. Remember that cooking is all about creativity and making recipes your own!

Serving and Pairing

“This vegan salad is perfect for those who want to maintain a healthy lifestyle without sacrificing taste.”

Now that you have made the delectable Aztec Black Bean Salad, it is time to savor its tempting flavors. This vegan, low-fat salad makes for a delightful meal in itself or can be paired with other dishes to make a wholesome feast.

The fresh and bold flavors of this salad call for light-bodied wines like Sauvignon Blanc or Pinot Grigio. You can also serve it with a refreshing cocktail like margarita to elevate your dining experience further.

If you are looking for pairing options with other vegan dishes, try pairing it with a veggie burger or a quinoa bowl. The textures of these dishes complement the crunchiness of the Aztec Black Bean Salad perfectly.

Lastly, don’t be afraid to unleash your creativity and add your flair to making this salad even more drool-worthy! For instance, you could top it up with some spicy tofu crumbles or serve it on a bed of greens for added nutrition. The possibilities are endless!

Make-Ahead, Storing and Reheating

“A zesty combination of cumin, coriander, and chili powder make this salad an explosion of flavors in your mouth.”

Once you’ve prepared the Aztec Black Bean Salad, it can be stored in an airtight container in the fridge for up to five days. It’s even better when given time for the flavors to meld together. This salad recipe makes an excellent meal prep option as it’s packed with plant-based protein and is oil-free, gluten-free and vegan.

If you want to make this salad ahead of time, you can prepare the vegetable mix and dressing separately and store them in separate containers in the fridge until you’re ready to serve. When you’re ready to eat, toss everything together in a large bowl, and you’re good to go. Don’t forget to sprinkle on some fresh cilantro before serving for extra flavor.

When reheating this salad, there are a few things to keep in mind. As it’s a cold salad, it’s best not to heat it up in the microwave or stove as it will become a bit mushy. However, if you prefer warm beans or love melted cheese on top of your taco salads, feel free to heat some of its components separately and add them right before serving.

Overall, this salad makes an excellent meal prep option that can be made ahead of time and stored for days without losing its flavor.

Tips for Perfect Results

“Say goodbye to boring salads and hello to this vibrant fiesta on a plate.”

Creating the perfect salad takes more than just tossing ingredients in a bowl. It’s about balancing flavors and textures to create a dish that is satisfying and delicious. Here are some tips to keep in mind as you prepare this Aztec Black Bean Salad:

1. Use fresh produce: Fresh produce is always best when making any kind of salad. Be sure to use ripe tomatoes, crisp bell peppers, and corn kernels that are plump and juicy.

2. Don’t overcook the quinoa: When cooking the quinoa, be careful not to overcook it. The grains should be tender but still have some texture.

3. Adjust spice levels to taste: If you’re not a fan of heat, feel free to reduce the amount of chipotle chili in adobo or cayenne pepper in the recipe. Likewise, if you love spicy foods, add more!

4. Let the salad marinate: To really let the flavors meld together, allow the salad to sit in the fridge for at least an hour before serving. This will allow time for the lime juice and vinegar dressings to soak into the beans and vegetables.

5. Mix up the toppings: Get creative with your toppings! Try adding sliced avocado, crunchy tortilla strips or roasted pepitas on top for some additional flavor and texture.

6. Double up on protein: For a higher protein meal, add extra black beans or even some tempeh or tofu on top of your salad.

By following these tips, your Aztec Black Bean Salad will turn out perfectly every time – full of flavor, texture, and packed with nutritious ingredients.

Bottom Line


There’s no denying that the Aztec Black Bean Salad is an incredibly satisfying dish. It’s plant-based, high in protein and perfect for those on a low-fat diet. This salad is easy to make, gluten-free, and can be customized with your favorite additions. By taking a few minutes to prepare this salad, you’ll reap the benefits of a nutritious meal that’ll keep you full for hours. So why not give this recipe a try? Your taste buds and health will thank you!

Aztec Black Bean Salad (Vegan, Low Fat)

Aztec Black Bean Salad (Vegan, Low Fat) Recipe

From This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Calories 278.3 kcal


  • 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


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

Add Your Own Notes


Serving: 213gCalories: 278.3kcalCarbohydrates: 54.9gProtein: 15.8gFat: 1.7gSaturated Fat: 0.3gSodium: 8.5mgFiber: 15.6gSugar: 3.2g
Keyword < 30 Mins, Beans, Easy, Inexpensive, Vegan, Vegetable
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