4.6 from 90 votes
Mango and Black Bean Quinoa Salad
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 6 Servings
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups cooked quinoa cooked in vegetable or chicken broth, at room temperature or chilled
- 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 chopped fresh cilantro
- 4 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons fresh lime juice
- 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.
Cup of Yum
Notes
- Quinoa: the recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).
Nutrition Information
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%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories
% 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.