Anasazi Salad
Recipe Type: Salad
Author:
Serves: 8
Serves 8 as a side salad Serving ideas: add a portion of freshly diced avocado before serving. Roll or scoop up salad in lettuce leaves. Head lettuce or Napa Cabbage works best. Or, eat as a dip with baked corn chips or other crunchy chip.
Ingredients
- Salad Ingredients:
- 2 cans black beans, drained and rinsed
- ½ cup finely diced red onion
- ½ cup finely chopped green onion
- 1 red bell pepper, diced
- 2 large tomatoes, seeded and chopped
- 2 cups corn kernels
- ½ cup chopped cilantro, loosely packed
- Dressing:
- 1 Tablespoon Olive oil
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Apple Cider Vinegar
- Juice of 1-2 Limes
- 2 cloves garlic, crushed
- 1 ½ tsp. cumin powder
- ½ tsp. red pepper flakes
- 1 tsp. sugar or other sweetener
Instructions
- Prepare all the vegetables, and combine in a large bowl. In a separate bowl,
- Combine all the dressing ingredients and whisk together well. Pour dressing over
- Vegetable mix and toss well. For best flavor, allow salad to chill in the fridge
- For an hour or two (or as long as overnight) before serving. The flavor improves
- With longer time to marinate.