Mango and Black Bean Quinoa Salad
User Reviews
4.6
Mango and Black Bean Quinoa Salad
Description
The Mango and Black Bean Quinoa Salad features quinoa cooked in broth and cooled, providing a nutty, fluffy base. Black beans add protein and a creamy texture, while diced mango contributes juicy sweetness. Red bell pepper and green onions bring crisp freshness and mild pungency, balanced by chopped cilantro’s herbaceous notes.
The dressing, made from red wine vinegar, extra virgin olive oil, and fresh lime juice, lends a bright acidic contrast that complements the fruit and beans. Salt and black pepper season the salad to taste. Tossing all ingredients together and chilling for at least one hour melds the flavors and enhances the refreshing character.
This salad suits warm weather meals, potlucks, or as a healthy side dish. It pairs well with grilled meats or stands well alone as a vegetarian entrée. The combination of textures from soft quinoa, firm beans, crisp vegetables, and soft mango makes it varied and satisfying.
Cooked quinoa quantity is about two cups, typically achieved by cooking around three-quarters cup dry quinoa in broth. This detail helps ensure the proper salad volume and fluffiness.
Ingredients
- 2 cups quinoa cooked in vegetable or chicken broth, at room temperature or chilled, cooked
- 1 (15-ounce) (15-ounce) can black beans drained and rinsed
- 1 medium Mango peeled and diced
- 1 red bell pepper diced
- 4 green onions white and green parts thinly sliced
- ½ cup cilantro chopped, fresh
- 4 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons lime juice fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
- In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired).
- Chill the salad for at least one hour before serving.
Notes
- Use cooked quinoa measured to about 2 cups; cooking approximately 3/4 cup dry quinoa in broth yields this amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 262kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 203mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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