Ensalada Azteca
I found this recipe in The China Study Cookbook, by LeAnne Campbell, PhD, and it was perfect for my summer salad series gathering on my back porch, where we enjoy a great conversation about health. I substituted peaches for the mangos, and I used maple syrup instead of agave for the dressing. Delicious!
Ingredients
- 2 -15 ounce cans of beans, drained & rinsed (I used kidney and black beans)
- 2 cups cooked quinoa or brown rice
- 1/2 cup finely chopped red onion
- 1 green, red, or orange pepper, diced
- 1 large tomato, diced
- 1 large avocado, diced
- 2 cups frozen corn thawed, or fresh off the cob
- 1/2 cup mangoes (I used fresh peaches from the local farm)
- 1 jalapeno, finely diced (optional)
- 3/4 cup fresh cilantro, chopped (I used 1 tablespoon dried cilantro)
DRESSING
- 1/3 cup rice vinegar
- 2 tablespoons lime juice
- 1/2 cup mangoes, diced (I used the peaches)
- 1/4 cup agave (I used maple syrup)
- 1/2 tsp grated ginger (optional)
- sea salt and pepper to taste
Instructions
Combine beans, rice or quinoa, onion, pepper, tomato, avocado, corn, mangoes or peaches, jalapeno, and cilantro in a large salad bowl.
In a food processor, place the dressing ingredients: vinegar, lime juice, mangoes or peaches, agave or maple syrup, and ginger. Process until smooth.
Pour dressing over the salad, toss gently. Season with salt and pepper to taste.
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