Aztec Salad

By KvellintheKitchen
May 16, 2015
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Author Notes: Easy, tasty, and visually vibrant; this salad was a staple at spring and summertime picnics and barbeques in my house growing up. A Southwestern ethos guarantees freshness, flavor and spice, while the acidic dressing lends an almost pickling quality to the dish that allows the salad to last up to a week—and taste just as fresh as if you'd made it that day.KvellintheKitchen

Serves: 4-6 sides

For the salad

  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, drained
  • 2 large tomatoes, diced
  • 1 large green pepper, diced
  • 1 large red or yellow pepper, diced
  • 1 jalapeno, seeds removed, diced
  • 1/2 cup chopped red onion
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup cup chopped or shredded carrot (optional)
  • 1/4 cup cup green olives (optional)

For the dressing

  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • pinch of cayenne
  • 1 - 1/2 teaspoons salt
  • juice of one lime
  1. Mix the salad ingredients together in a large bowl. Set aside. In a small bowl, combine all dressing ingredients. Pour over large bowl and mix thoroughly.

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