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

By LeAnne Campbell, PhD

(15)

Made with quinoa, 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

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.