Recipes
Aztec Salad (Fay Anne de Freitas) | |
Salad: 2 15 oz cans Black Beans – drained/rinsed½ cup chopped red onion 1 large diced green bell pepper 3 large ripe diced red tomatoes 2 cups canned corn ¾ cup chopped cilantro or parsley Jicama (Optional) | Dressing: 2 tbsp seasoned rice vinegar or olive oil 2 tbsp apple cider vinegar Juice of 1 lemon or lime 2 minced cloves of garlic 2 tsp Cumin 1 tsp Coriander ½ tsp crushed red pepper and salt to taste |
| 1. Toss all of the ingredients. 2. Mix the dressing ingredients and pour over the served salad 3. Add any remainder to soups and stews. | |