Aztec Salsa Food

AZTEC SALSA

AZTEC SALSA image

I COULD MAKE A MEAL OUT OF THIS WITH SOME MINI-TOSTITOS. ADD A LITTLE GRILLED CHICKEN...AND YOU WILL BE IN SALSA HEAVEN.

Provided by Kimi Gaines

Categories Salsas

Time 20m

Number Of Ingredients 9

Ingredients

2 avocados (peeled pitted and chopped)
1/4 red wine vinegar
15 oz black beans (rinsed and drained)
11 oz corn (mexican style)
10-12 cherry tomatoes, cut in 1/4th's
3 green onions,sliced
1 red onion, chopped
1/4 c olive oil
1 pkg dry italian style salad dressing

Steps:

1. LIGHTLY COMBINE THE AVOCADOS WITH RED WINE VINEGAR IN A SALAD BOWL. STIR IN THE BLACK BEANS, CORN, TOMATOES, GREEN ONIONS, AND RED ONIONS. WHISK TOGETHER THE OLIVE OIL AND ITALIAN DRESSING MIX IN BOWL, POUR OVER THE SALAD, AND TOSS LIGHTLY.

AZTEC SALSA

Aztec Salsa image

A fresh delicious salsa! You may use more tomatoes and make this into a salad if you like! I received this recipe from a co-worker! It is a much requested recipe and I am asked to bring it to many family gatherings! Enjoy!

Provided by jacquelynjane

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 avocado, chopped
1 (15 1/4 ounce) can corn, drained (or 1-1/2cup frozen corn cooked drained and cooled)
1 (15 ounce) can black beans, rinsed and drained
1 cup ripe tomatoes, seeded and chopped (more if you like)
1/2 cup purple onion, chopped
1 green pepper, chopped
1/3 cup cilantro, chopped
1/4 cup olive oil
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
0.5 (2 1/4 teaspoon) package Good Seasons Italian dressing (just the dry spices, not prepared)

Steps:

Mix all salsa ingredients, except avacado.
Mix dressing ingredients.
Mix salsa and drsg together.
Refridgerate for at least 4 hours to mix flavors.
Add chopped avacado just before serving.
Note-prep time does not include chill time.
Serve with tortilla chips!

Nutrition Facts : Calories 143.3, Fat 7.7, SaturatedFat 1.1, Sodium 3.8, Carbohydrate 16.8, Fiber 4.7, Sugar 2.7, Protein 4.1

AZTEC BLACK BEAN SALAD (VEGAN, LOW FAT)

Aztec Black Bean Salad (Vegan, Low Fat) image

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.

Provided by VegSocialWorker

Categories Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

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 (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

Steps:

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, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
Pour over salad and toss gently to mix.

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