Black Bean and Mango Quinoa Salad Recipe
This vibrant Black Bean and Mango Quinoa Salad is a refreshing and nutritious dish combining protein-rich quinoa and black beans with the sweet juiciness of mango and the crispness of red bell pepper. Tossed in a tangy red wine vinegar and lime dressing, this salad makes a perfect light lunch or side dish, ideal for meal prep or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- ⅔ cup dry quinoa
- 14 oz can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 6 green onions, thinly sliced
- ½ cup chopped fresh cilantro
For the Dressing
- 4 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons fresh lime juice
- Kosher salt, to taste
- Black pepper, to taste
For Cooking Quinoa
- 1 ⅓ cup water or broth (vegetable or chicken broth recommended)
Instructions
- Prepare Quinoa: Rinse the dry quinoa several times in cool water, then soak it for 5 minutes. Drain thoroughly to remove excess moisture.
- Cook Quinoa: In a small pot, combine the rinsed quinoa with 1 ⅓ cups of water or broth. Bring to a simmer, then cover and cook gently for 15-20 minutes until the liquid is absorbed and the quinoa is tender. Once cooked, fluff with a fork and allow it to cool to room temperature or chill if preparing ahead.
- Combine Ingredients: Transfer the cooked and cooled quinoa into a large mixing bowl. Add the diced mango, diced red bell pepper, sliced green onions, drained black beans, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Make Dressing: In a small bowl, whisk together red wine vinegar, extra virgin olive oil, and fresh lime juice until the mixture is smooth and emulsified.
- Dress the Salad: Pour the dressing over the mixed salad ingredients. Toss everything well to ensure the dressing coats all the components thoroughly. Season with kosher salt and black pepper to taste.
- Chill and Serve: Refrigerate the salad for at least one hour prior to serving to allow flavors to meld. Serve chilled as a refreshing, nutritious salad.
Notes
- For added flavor, use vegetable or chicken broth instead of water to cook the quinoa.
- This salad can be made a day ahead; the flavors improve after chilling.
- Adjust the lime juice quantity based on your preferred level of tanginess.
- Ensure quinoa is fully cooled before adding fresh ingredients to maintain their texture.
- For a spicier kick, consider adding a small diced jalapeño or a pinch of cayenne pepper.
