Ensalada Azteca
Made with brown rice, 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
Ingredients
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
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.
Cooking Tips
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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