Mango And Quinoa Chopped Salad With Ancho-Mango Dressing

• Mango, Black Bean and Quinoa Salad
• 1 cup dried black beans
• 2 dried ancho chiles
• 1/2 cup red quinoa
• a dash of chile powder
• 1 cup diced medium-ripe mango (1 large mango)
• 1 1/2 cups diced jicama
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup sliced green onions
• 1 cup cilantro leaves, stems reserved for dressing
• juice of 1 lime
• salt to taste
• Ancho, Mango and Lime Dressing
• 1 ripe mango
• 1/2 cup leftover cilantro stems, loosely packed
• 2 garlic cloves, chopped
• 2 tablespoons rehydrated ancho chile, seeds removed and chopped (use the chile from the beans or quinoa)
• 1/4 cup freshly squeezed lime juice (about 4 small limes)
• splash of tequila (optional)
• salt to taste

1. In a medium pot, cover the black beans with several inches of water and add the dried chile. Bring to a boil, then simmer until beans are tender (about 1 1/2 hours, or 8-10 minutes in a pressure cooker). Drain the beans and remove the chile. Season with salt and set aside.
2. Meanwhile, in a small saucepan cover the quinoa with 1 cup of water and add the other ancho chile. Bring water to a boil, then reduce to a simmer, cover and cook until all the liquid is absorbed, about 20 minutes. Season with salt and a dash of chile powder, fluff with a fork and allow to cool.
3. Assemble the dressing: combine all the ingredients in a blender and puree until smooth. Combine the beans, quinoa and remaining salad ingredients in a large bowl. Add desired amount of dressing (I used all but about 1/4 cup for a lightly-dressed salad) and toss well to combine.

mango, black beans, chiles, red quinoa, chile powder, mango, jicama, corn kernels, green onions, cilantro, lime, salt, mango, mango, cilantro stems, garlic, rehydrated ancho chile, freshly squeezed lime juice, tequila, salt

Taken from food52.com/recipes/17514-mango-and-quinoa-chopped-salad-with-ancho-mango-dressing (may not work)