Aztec Bean Salad


2 C cooked green beans
1 15oz. can black beans, drained & rinsed
1 15oz. can red kidney beans, drained & rinsed
1 15oz. can white beans, drained & rinsed
1½ C fresh or frozen corn, drained
1 onion, sliced
2 T chopped cilantro or parsley
¼ C water
1 T chili powder (optional)

Cook onion in water until soft and separated into rings, about 4 or 5 minutes Add the chili powder and mix well. Remove from heat. Combine all the ingredients in a large bowl and mix well. Cover and place the refrigerator for at least 2 hours to bring out the flavors fully. Serve with Aztec Accent (see recipe). Makes 4 complete meal servings or 6 to 8 salad or side dishes.

4 servings, each: Calories 447, Fat 2.27 g (5% cff), Carbohydrate 84.34 g, Protein 27.61 g.

Healing Heart Hint:

Hot peppers contain capsaicin, which has been linked to lowering cholesterol and blood pressure and protection against some forms of cancer. Capsaicin also releases endorphins in the body, relieving pain and bringing a feeling of peace and well-being. Even the hottest peppers become mellow and sweet when they are roasted. Roast large peppers on a cookie sheet under a broiler, watching carefully and removing them as they become dark brown. Put them in a paper bag to steam, then rinse and peel. Discard seeds, stems and ribs.

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