Ensalada Azteca Recipe

Complement this easy black bean, avocado, and rice salad with a sweet and sour mango dressing.

| May 2019


Yields 8 servings

If I’m asked to bring a salad to an event or potluck, this is one of my “go-to” salads. Without fail, I always have several people asking for this recipe. The mango, lime, and ginger in the Mango Azteca Dressing provide the perfect balance of sweet and sour.


  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 cups cooked quinoa or brown rice
  • 1/2 cup finely chopped red onion
  • 1 green bell pepper, seeded and diced
  • 1 large tomato, diced
  • 1 large avocado, pitted and diced
  • 2 cups frozen corn, thawed
  • 1/2 cup diced mango
  • 1 jalapeño, minced
  • 3/4 cup chopped fresh cilantro
  • 1 recipe Mango Azteca Dressing
  • Salt, to taste


  1. Combine beans, quinoa, onion, bell pepper, tomato, avocado, corn, mango, jalapeño, and cilantro in a large salad bowl.
  2. Pour dressing over salad. Toss gently to mix. Season with salt.

Mango Azteca Dressing


  • 1/3 cup unseasoned rice vinegar
  • 2 tablespoons lime juice
  • 1/2 cup diced mango
  • 1/4 cup agave
  • 1/2 teaspoon grated fresh ginger
  • Salt, to taste


Add all ingredients to a food processor and process until smooth.

More from The China Study Cookbook:

Cover courtesy of Benbella Books

Excerpted with permission from The China Study Cookbook by LeAnne Campbell, PhD (BenBella Books, 2018).

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