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