Aztec Salad (vegan)
This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.
2 x 425g cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green capsicum, seeded and diced
1 red or yellow capsicum, seeded and diced
1 425g can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne
1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.