Mango Black Bean Quinoa Salad with Lime Dressing

A bright and colorful salad bursting with flavor in every bite

Tropical Notes, Hearty and Delicious!

With all the gorgeous, warm and sunny days we’ve been having, we can’t get enough of Summer Salads! So we made a big batch of one our favorites.

Nutty quinoa, hearty black beans, juicy mango and crunchy red pepper all mixed with a simple Lime Dressing and topped with creamy avocado. This easy to prep salad has an amazing mix of flavors and textures. It’s fresh-tasting yet hearty, and perfect as is or alongside any protein of choice.

Best part, it makes a large quantity and stays fresh for a few days (add avocado only when eating) so it’s great for feeding a crowd or meal prep.

Recipe adapted from America’s Test Kitchen.

Scroll down for recipe.

Mango Black Bean Quinoa Salad with Lime Dressing

Recipe

Mango Black Bean Quinoa Salad with Lime Dressing
 
A bright, fresh-tasting and hearty salad with a great mix of flavors and textures. Easy to prep, it's perfect on it's own or alongside any protein. Recipe heavily adapted from America's Test Kitchen.
Author:
Recipe type: Dinner, Salad, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Lime Dressing
  • 5 tablespoons fresh Lime Juice (approximately 3 limes)
  • ½ jalapeno, stemmed, seeded and chopped
  • ¾ teaspoon cumin
  • 1 teaspoon salt
  • ½ cup olive oil
  • ⅓ cup fresh cilantro leaves
Salad
  • 1 cup quinoa
  • 2 cups water
  • 1 cup red bell pepped, seeded, stemmed and diced (approximately 1 medium pepper)
  • 1½ cup fresh mango, diced (approximately 1 mango, peeled and pitted)
  • 1 15 oz can black beans, rinsed and drained
  • 2 scallions, sliced thin, white and green parts
  • 1 avocado, cut into 1 inch pieces, for serving
Instructions
Prepare quinoa
  1. Place quinoa and water in a medium saucepan. Bring to a boil. Reduce to a simmer and cover and cook until water is absorbed and quinoa tender, approximately 15 minutes.
  2. Let cool, the fluff with a fork and transfer to a large bowl. If making salad immediately, spread quinoa onto a rimmed baking sheet and let cool for 20 minutes. Then transfer to a large bowl.
Lime Dressing
  1. In a small blender or food processor, process lime juice, jalapeño, cumin and salt until jalapeño finely chopped, approximately 15 seconds. Add oil and cilantro (while still running if using a food processor) and process until well combined, approximately 20 -30 seconds.
  2. Set aside.
Mix together
  1. Add pepper, mango, beans and scallions to bowl with cooled quinoa. Add ½ the dressing and toss to combine. Taste and add more dressing as desired. Season with salt and pepper to taste.
  2. When serving, top with avocado.

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