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:
- Combine beans, quinoa, onion, bell pepper, tomato, avocado, corn, mango, jalapeño, and cilantro in a large salad bowl.
- 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).
