Hello everybody, it is me again, Bethany, welcome to our recipe page. Today, we’re going to prepare a special dish, aztec salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Aztec salad is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Aztec salad is something that I have loved my entire life. They’re nice and they look wonderful.
This salad will please all your senses, and leftovers are just as good as the fresh meal! This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.
To get started with this recipe, we have to prepare a few components. You can have aztec salad using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aztec salad:
- Get salad
- Take 2 can 15 oz. black beans drained and rinsed.
- Get 1 green bell pepper seeded and diced
- Prepare 1/2 cup finely chopped red onion
- Prepare 1 red bell pepper seeded and diced
- Make ready 1 packages 10 oz. frozen corn thawed or two cups fresh or one 15 oz. canned corn kernels drained.
- Get 3/4 cup chopped fresh cilantro
- Make ready 3 diced tomatoes
- Make ready 3 tbsp seasoned rice vinegar
- Take 2 tbsp Apple cider vinegar
- Get 1 juice of lemon or lime
- Prepare 2 garlic cloves minced
- Prepare 2 tsp ground cumin
- Get 1 tsp ground coriander
- Make ready 1 chipotle chile in adobo diced (I add two instead of pepper flake)
- Make ready 1/2 tsp red pepper flake or a pinch of cayenne pepper
Aztec Salsa. this link is to an external site that may or may not meet accessibility guidelines. Top aztec salad recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. My attempt to calculate the nutrion from the delicious Aztec Chicken Salad at our office's cafeteria. aztec salad nutrition facts and nutritional information. This salad is lovely and can be made ahead.
Instructions to make Aztec salad:
- Combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
- In a small bowl, whisk together vinegars, lime juice, garlic, cumin, coriander, red pepper flake and chipotle. I use a hand held immersion blender to mix really well.
- Pour over salad and toss gently.
- I let it sit for at least an hour so that flavors will blend. Even better the next day.
- If you like add diced avacado.
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. This salad packs plenty of protein, in a no-fat dressing. · Easy grilled zucchini salad with charred corn, feta cheese and peppery arugula is a delicious, gluten free and vegetarian summer salad. Unique from Azteca, Salad Shells that you bake up fresh at home. In minutes, you'll enjoy crispy Salad Shells perfect for filling with one of the recipes below or your own.
So that is going to wrap this up for this special food aztec salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to aztec salad cooking. Go on get cooking!
