5.5k shares Sign up for our free newsletter 5.5k shares Sign up for our free newsletter Ensalada Azteca By LeAnne Campbell, PhD This recipe is from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes Review it: Gluten Free Nut Free Soy Free All of our recipes are oil free and vegan. TIME 25 minutes total Prep 25 minutes YIELD 8 cups What You'll Need 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 mangos, 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 How to Make It 1 Combine beans, rice (or quinoa), onion, pepper, tomato, avocado, corn, mangos, jalapeño, and cilantro in a large salad bowl. 2 In a food processor, place vinegar, lime, mangos, agave and ginger. Process until smooth. 3 Pour dressing over salad. Toss gently to mix. Season with salt. Cooking Tips Seasoned rice vinegar has a mild sweet-sour flavor that makes it a delicious salad dressing by itself or mixed with other ingredients. You Might Also Like Vegan Sweet Potato Pie With Chia Oat Crust Vegan Paella Vegan Pumpkin French Toast Buckwheat Waffles With Dark Cherry Syrup Eggplant Bacon Pumpkin Spice Overnight Oats Peanut Collard Greens Plant-Based Asian Power Bowl Banana Bread Oatmeal