Aztec Salad

  • Yield: 4 servings


2-- (15-ounce) cans black beans, drained and rinsed
1/2cup 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
3/4cup chopped fresh cilantro (optional)
2tablespoons seasoned rice vinegar
2tablespoons distilled or cider vinegar
-- Juice of 1 lemon or lime
2-- garlic cloves, pressed or finely minced
2teaspoons ground cumin
1teaspoon ground coriander
1/2teaspoon crushed red pepper, or 1 pinch cayenne pepper


  1. 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.

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