5 from 39 votes
Quinoa Black Bean Salad {with Mango & Avocado}
This Quinoa Black Bean Salad combines cooked quinoa with black beans, diced mango, avocado, red bell pepper, green onion, and cilantro, all tossed in a lime and honey dressing spiced with cumin, ginger, and optional cayenne. The salad balances sweetness, creaminess, and zesty brightness with a mix of soft and crisp textures. It’s a colorful, flavorful salad served best fresh.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Course:
Salad
Cuisine:
American
Ingredients
- 1 cup quinoa dry
- 1 (14.5 oz) can chicken broth low-sodium
- salt
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp lime juice fresh
- 2 tsp honey
- 1/2 tsp cumin ground
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper (optional)
- 1 black beans drained and rinsed, canned
- 1 Mango peeled, cored and diced, medium
- 1 red bell pepper cored and chopped
- 1/2 cup green onion sliced
- 1/3 cup cilantro chopped
- 1 avocado semi-firm but ripe), cored and diced, medium
Instructions
- Rinse quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with chicken broth and 1/4 cup water and season lightly with salt to taste. Bring to a boil then reduce heat to low and simmer until water has been absorbed, about 15 - 20 minutes. Let cool*.
- In a small mixing bowl whisk together olive oil, lime juice, honey, cumin, ginger and cayenne pepper.
- In a large bowl or salad bowl toss together quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing.
- Season with salt to taste and serve.
Cup of Yum
Notes
- Cool quinoa quickly by transferring it to a bowl and periodically tossing in the freezer before combining with other ingredients.
- Consume the salad within one to two hours to prevent avocado browning and maintain texture.
- For a vegan version, replace chicken broth with vegetable broth and honey with maple syrup.
- Leftover quinoa can be used and may improve absorption of the dressing flavors.