Aztec Black Bean Salad Vegan Low Fat Recipe

Ingredients for Aztec Black Bean Salad Vegan Low Fat

• Black Beans
• Red Onion
• Green Bell Pepper
• Red Bell Pepper
• Corn Kernels
• 1 cup chopped tomatoes
• Fresh Cilantro
• Seasoned Rice Vinegar
• Apple Cider
• Lemons, Juice Of
• Garlic Cloves
• Ground Cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• Chipotle Chile In Adobo

How to Make Aztec Black Bean Salad Vegan Low Fat

1. In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1/2 cup chopped red onion, 1 cup chopped bell pepper (any color), 1 cup frozen corn (thawed), 1 cup chopped tomatoes, and 1/2 cup chopped cilantro (or Italian parsley).
2. In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 tablespoon apple cider vinegar, 1 clove minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and 1-2 chipotle peppers in adobo sauce (minced, adjust to taste).
3. Use an immersion blender (or regular blender) to create a smooth dressing. If using a regular blender, carefully transfer the dressing back to a small bowl.
4. Pour the dressing over the salad and gently toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld before serving. Enjoy!