Ensalada Azteca Recipe

1 / 2
2 / 2

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.

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

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

More from The China Study Cookbook:

Cover courtesy of Benbella Books


Excerpted with permissionfrom The China Study Cookbookby LeAnne Campbell, PhD (BenBella Books, 2018).

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!