Aztec Salad

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I make something very similar to this but add a little olive oil.

We had it recently. Baked acorn squash half, with mesclun salad and this

relish. Lots of pepper. Very good combination. I've had it with roasted

red bell pepper whenever tomatoes are blah! And we do mix the acids --

lime juice and a vinegar.

 

 

* Exported from MasterCook *

 

Aztec Salad

 

Recipe By :NCN

Serving Size : 16 Preparation Time :0:00

Categories : Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

30 ounces canned black beans -- (3.25-cups)

1/2 cup chopped red onion

1 green bell pepper -- diced (3/4-cup)

2 tomatoes -- diced (1-cup)

2 cups corn -- (frozen or fresh)

3/4 cup chopped fresh cilantro

2 tablespoons lime or lemon juice

or rice or apple vinegar

2 garlic cloves (optional) -- minced

1 teaspoon ground coriander

2 teaspoons ground cumin

1 pinch cayenne (optional)

 

Drain and rinse beans. Add vegetables. Mix dressing. Pour over vegetables.

Toss gently to mix.

 

Note: vinegar may interfere with digestion.

 

Description:

" black beans, onion, bell pepper, tomato, corn, cilantro, spices "

Source:

" New Century Nutrition recipe collection 1996 by Dr. T.Colin Campbell "

Yield:

" 8 cups "

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Per Serving (excluding unknown items): 71 Calories; 1g Fat (9.7% calories

from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

169mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0

Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 822 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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