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    You are in: Home / Recipes / Aztec Black Bean Salad (Vegan, Low Fat) Recipe
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    Aztec Black Bean Salad (Vegan, Low Fat)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    VegSocialWorker's Note:

    From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
    2. 2
      In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
    3. 3
      Pour over salad and toss gently to mix.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on June 09, 2008

      55

      Fatfree.com credits the base to this to The Race for Life Cookbook [posted to site in 1995] and I primarily used that one instead of this one. Note, the stupid software won't let me comment so I had to pick stars. The stars are based on my version. I used a tarragon wine vinegar since wine vinegar was suggested. I used lemon instead of the lime they suggested since it was suggested here. I didn't bother with the second vinegar at all in this one. I also didn't put in the chipotle chile. I mixed 5 different kinds of beans including soy and used garlic powder as suggested by the original since I was not going to be able to let the dressing sit. It was interesting to see the enhancements that fatfreevegan put on it. Gives me room to play the next time I serve it for lunch

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2014

      55

      I made this the night before a pot luck, adding the tomatoes before serving. I omitted the chipotle chilies and reduced the red pepper flakes. It was a huge hit and several have asked for the recipe. Very fresh and bright flavor. This is a definite keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2008

      55

      YUM!!!! I just whipped this up and I'm eating this for lunch right now and it's phenomenal (and, incidentally, it's a great way to use up all the bits of veggies I had running around the fridge--double bonus!) The dressing really makes the salad--I did add about 1 T. olive oil to the dressing b/c I added 2 cups cooked quinoa to the salad and wasn't sure there'd be enough dressing for all of it--not to worry, there was plenty (but I don't think the olive oil interfered with the flavor, anyhow). I can't wait to try this later after the flavors have had a chance to blend for a while! Thanks for posting a great recipe (Susan does a great job with fatfreevegan, and this one is no exception!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Aztec Black Bean Salad (Vegan, Low Fat)

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 278.2
     
    Calories from Fat 15
    46%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 8.4 mg
    0%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 15.6 g
    62%
    Sugars 3.1 g
    12%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    seasoned rice vinegar

    chipotle chiles in adobo

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