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Aztec Black Bean Salad (Vegan, Low Fat)

Aztec Black Bean Salad (Vegan, Low Fat) Recipe

From fatfreevegan.com. 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
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Prep Time 15 mins
Cook Time 5 mins
Calories 278.3 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

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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