Ensalada Azteca
Made with quinoa, black beans, and mangoes this vibrant dish from the The China Study Cookbook is perfect for summertime meals.
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 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
Earn your plant-based nutrition certificate
How to Make It
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.
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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