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Recipes » Salads » Ensalada Azteca
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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

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.

Seasoned rice vinegar has a mild sweet-sour flavor that makes it a delicious salad dressing by itself or mixed with other ingredients.

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