Name: Ensalada Azteca
Prep time: 25 min
Total time: 25 min
Ingredients: 2 15-ounce cans black beans, drained and rinsed; 2 cups cooked quinoa or brown rice; ½ cup finely chopped red onion; 1 green bell pepper, diced; 1 large tomato, diced; 1 large avocado, diced; 2 cups frozen corn, thawed; ½ cup mangoes, diced; 1 jalapeño, finely diced; ¾ cup fresh cilantro, chopped; ⅓ cup unseasoned rice vinegar; 2 Tbsp lime juice; ½ cup mangos, diced; ¼ cup agave; ½ tsp grated ginger; Sea salt to taste

Recipes » Salads » Ensalada Azteca

By LeAnne Campbell, PhD

(16)

Made with brown rice, black beans, and mangoes this vibrant dish from the The China Study Cookbook is perfect for summertime meals.

Prep: 25 mins Total: 25 mins Yield: 8 cups

Gluten Free Nut Free Soy Free

Ingredients

2 15-ounce cans black beans, drained and rinsed
2 cups cooked quinoa or brown rice
½ cup finely chopped red onion
1 green bell pepper, diced
1 large tomato, diced
1 large avocado, diced
2 cups frozen corn, thawed
½ cup mangoes, diced
1 jalapeño, finely diced
¾ cup fresh cilantro, chopped

Dressing

⅓ cup unseasoned rice vinegar
2 Tbsp lime juice
½ cup mangos, diced
¼ cup agave
½ tsp grated ginger
Sea salt to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Combine beans, rice (or quinoa), onion, pepper, tomato, avocado, corn, mangoes, jalapeño, and cilantro in a large salad bowl.
2. In a food processor, place vinegar, lime, mangoes, agave and ginger. Process until smooth.
3. Pour dressing over salad. Toss gently to mix. Season with salt.