Anasazi Salad

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


Directions:
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.

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.
Eat as a dip with baked corn chips or other crunchy chip.