Ensalada Azteca
Yield: 8 cups
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 (below) provide the perfect balance of sweet and sour.
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 cups cooked quinoa or brown rice
  • ½ 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
  • ½ cup diced mango
  • 1 jalapeno, minced
  • ¾ cup chopped fresh cilantro
  • 1 recipe Mango Azteca Dressing (see below)
  • Salt, to taste
  1. Combine beans, quinoa, onion, bell pepper, tomato, avocado, corn, mango, jalapeno, and cilantro in a large salad bowl.
  2. Pour dressing over salad. Toss gently to mix. Season with salt.
Recipe reprinted with permission from The China Study Cookbook by LeAnne Campbell.
Recipe by Chic Vegan at https://www.chicvegan.com/ensalada-azteca-from-the-china-study-cookbook/