Mango Black Bean Quinoa Salad

Tropical notes, hearty beans, nutty quinoa and creamy avocado all mixed in a Lime Dressing

Fresh-tasting, Hearty and Delicious!

Seriously brightening a rainy day here with this fresh and colorful salad!

Nutty quinoa, hearty black beans, fresh and colorful mango and 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 well for a few days (add avocado only when eating) so it’s great for feeding a crowd or meal prep.

Scroll down for recipe.

Mango Black Bean Quinoa Salad

Recipe

Mango Black Bean Quinoa Salad
 
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
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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