Written by Barbara J. Mathison
This Aztec Salad is a visual feast! The rainbow of color found in this delicious salad’s ingredients provides an abundance of nutrients that are essential for building a strong, healthy immune system.
Ingredients
2 15-ounce cans or 3 cups 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 1/2 cup fresh corn, or 1 15-ounce canned 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, and 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.
Servings: 4
Yield: 4 cups
Source: Recipe from Jennifer Raymond, M.S., R.D., found in “Healthy Eating for Life to Prevent and Treat Diabetes” by Patricia Bertron, R.D.
Barbara J. Mathison changed her life and body when she became vegan at age 63, losing weight and gaining health. She now dedicates her life to her company, Nutritious Way, and spreading the word about the incredible benefits of the whole food plant-based lifestyle.
