Ensalada Azteca
This recipe is from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
Gluten Free
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 25 minutes
Total time: 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
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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.
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