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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


  • 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.

Cooking Tips

  • 1. 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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