Black Bean & Mango Quinoa Salad

- Amanda

This quinoa salad is super quick to throw together and such a great meal option.  It’s perfectly satisfying as a quick lunch throughout the week or a light and healthy dinner on top of some greens with a little extra drizzle of olive oil and a squeeze of lime juice.  It also packs beautifully to bring to your next summer BBQ or picnic.  The extra bonus of it being vegan, dairy free, gluten free, and nut free makes it a true crowd pleaser. 

For me personally, the Mexican flavors provide such a comfort and if I close my eyes I’m easily transported back home, or as I like to think of it, the land abundant with cilantro and black beans.  The ingredient that does it most for me is the cilantro though.  It’s been a hard to find ingredient here, so when I do, I buy all the packages they have and treasure them with recipes like this that go a long way.  Black beans are also not readily available, except dried.  I usually make a big pot and freeze for burritos for the munchkins or salads later.  It’s amazing how food has that ability to instantly bring us back to wherever it is we’ve come from or have been.  Living here abroad, I’m sometimes grateful for that.

Give it a try, you won’t be disappointed.

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Black Bean & Mango Quinoa Salad

A super satisfying lunch, dinner or addition to your next potluck or bbq.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 1 cup quinoa
  • 1 cup black beans (drained & rinsed)
  • 1/2 c diced mango
  • 3/4 c diced red bell pepper (about 1 medium pepper)
  • 1/2 c corn (1 cobb)
  • 1/2 c chopped cilantro

Lime Vinaigrette

  • 3 tbsp lime juice (about 1 lime)
  • 2 tbsp evoo
  • 2 tbsp orange juice
  • 1 tbsp red wine vinegar
  • 2 tsp honey
  • 1 tsp cumin
  • pinch chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Cook the quinoa according to package instructions.  Let cool a bit.
  2. While the quinoa is cooking, make the vinaigrette.  Combine all the ingredients in a small bowl and mix until combined.  Set aside.
  3. In a large bowl, combine the almost cooled quinoa with the black beans, mango, bell pepper, and corn.  Add the vinaigrette & toss to combine.
  4. Add the cilantro and give it another good toss.

  5. Season to taste with more salt and pepper if desired & enjoy!

Recipe Notes

This salad will keep nicely in the refrigerator covered for about 4 days.  Serve cold or at room temperature.