Aztec Salad

Mouth Watering Aztec Salad


This delicious salad is also a visual feast. The rainbow of color found in this recipe's ingredients provides you with an abundance of nutrients essential for building a strong, healthy immune system. Makes 4 servings


  • 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


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.

Nutrition Information | Per serving (1 cup)

calories: 158; fat: 1.1 g; saturated fat: 0.2 g; calories from fat: 6.5%; cholesterol: 0 mg; protein: 7.7 g; carbohydrates: 31.6 g; sugar: 5.1 g; fiber: 9.6 g; sodium: 420 mg; calcium: 68 mg; iron: 2.6 mg; vitamin C: 49.9 mg; beta-carotene: 450 mcg; vitamin E: 0.5 mg

Recipe from Jennifer Raymond, M.S., R.D., found in Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

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