Aztec Salad

I finally made it to the grocery store today! Besides some of my usual stuff, I picked up the ingredients needed to make (my own variations of) 3 of my favorite recipes from the Whole Plants Cookbook (definitely my FAVORITE cook book!).

The first one I’d like to share is this easy and delicious Aztec Salad.



  • 1 cup cooked brown rice
  • 1 can (15oz) black beans – drained, rinsed, and mashed
  • 1/2 large red onion, diced
  • 1 cup diced (fresh) tomato
  • 12 oz frozen corn, thawed
  • 1 lime (for juice)
  • 1/2 bunch cilantro, chopped
  • 1 jalapeno, seeded and diced
  •  1 can (2.25 oz) sliced black olives
  • 1 can (4.25 oz) diced green chilies
  • 3 Tbsp seasoned rice vinegar
  • 3 Tbsp distilled white vinegar
  • 2 Tbsp lime juice
  • 1 Tbsp minced garlic
  • 1 Tbsp cumin


  1. In a large salad bowl combine the onion, tomato, lime (cut into quarters then squeeze in the juice), cilantro, jalapeno, corn, olives, and green chilies.
  2. Add in the beans and rice. Stir to combine it all together
  3. In a small bowl combine the vinegars, lime juice, garlic and cumin.
  4. Pour the vinegar mixture into the bean mixture and stir it all together.
  5. Serve!

I get 7 servings out of this, with the following nutritional information (I put all my recipes into the SparkPeople Recipe builder):

Aztec Salad Recipe by HALFFAST   SparkRecipes


If I’m eating this as a meal, I’ll have a double serving, and I like to top it with guacamole (Wholly Guacamole snack packs are something I absolutely cannot live without!).


2 thoughts on “Aztec Salad

    • Thanks Marion! This recipe is basically the kind of stuff I eat every day. The main difference with this one is the vinegar dressing. I wasn’t sure how it would go with the Tex-Mex(ish) flavors, but the cumin really brought it together. Yummy!

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