Aztec Salad
This salad will please all your senses, and leftovers are just as good as the fresh meal! Serve it as an entree over a mound of fresh summer greens or as a sals
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Refrigerator
Ingredients
- ½ tsp. crushed red pepper
- 1 tsp. coriander
- 2 tsp. cumin
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 Tbsp. cider vinegar
- 2 Tbsp. seasoned rice vinegar
- ¾ cup chopped fresh cilantro
- 2 tomatoes, diced
- 1 (15 oz.) can corn, drained
- 2 bell peppers, seeded and diced
- ½ cup finely chopped red onion
- 2 (15 oz.) cans black beans, drained and rinsed
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