Aztec Salad


Jennifer Raymond version


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 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
  • 1/4 feta cheese, crumbled

Aztec Dressing


  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons distilled or cider vinegar
  • juice of 1 lime
  • 2 garlic cloves, pressed or finely minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper, or pinch cayenne pepper

Directions


  1. Combine all ingredients and toss.