Aztec Salad

2 15 oz can black beans (drained)
1/2 red onion (chopped)
1 green bell pepper (chopped)
1 red, yellow or orange bell pepper (chopped)
2 cups frozen corn (which you have defrosted) or 1 -15 oz can corn, drained
2 tomatoes diced

Wisk together then add to above:

2 cloves pressed garlic
Juice of 1 lemon
2 Tablespoons rice vinegar
2 Tablespoons apple cider vinegar
2 tsp. ground cumin
1 tsp. coriander (optional)
1/2 tsp. cayenne

Kathleen’s changes:
The spices are a bit strong so I don’t add coriander and I put in half the amount of cumin and cayenne called for OR you can add 1/4 cup Italian dressing instead of the above dressing.  I also like to add chopped cilantro. 

I got this recipe from Sue Tuliesu. It is a very colorful salad and fun to serve a large gatherings if you double the recipe.