Aztec Black Bean Salad (Vegan, Low Fat)

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.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 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 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 -3  tomatoes, diced or 2 -3  cherry tomatoes, halved
• 3⁄4 cup  chopped fresh cilantro (optional)
• 3  tablespoons seasoned rice vinegar
• 2  tablespoons apple cider or 2  tablespoons distilled vinegar
• 1  lemons, juice of or 1  lime, juice of
• 2  garlic cloves, finely minced
• 2  teaspoons ground cumin
• 1  teaspoon  coriander
• 1⁄2 teaspoon red pepper flakes or 1  pinch cayenne
• 1  chipotle chile in adobo, canned in adobo sauce, diced

Directions

1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
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. Pour over salad and toss gently to mix.