Take Heart!
From Christian Vegetarian Association (CVA)

Aztec Salad
FatFree Vegan Kitchen

Makes about 8 cups

This delicious salad is also a visual feast. It may be made in advance and keeps well for several days. The cilantro may be omitted if you prefer.


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 kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn

2 tomatoes, diced

3/4 cup chopped fresh cilantro (optional)

2 tablespoons seasoned rice vinegar

2 tablespoons apple cider or distilled vinegar

1 lemon or lime, juiced

2 garlic cloves, pressed or finely minced

2 teaspoons ground cumin

1 teaspoon coriander

1/2 teaspoon red pepper flakes or a pinch of cayenne


  • In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
  • In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes.
  • Pour over salad and toss gently to mix.


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