This bright and colorful salad is bursting with flavor in every bite! Made with only 5 main ingredients plus a Lime Dressing, it's super easy to make and so versatile, working equally well serving a crowd or as meal prep.
Mango Black Bean Quinoa Salad
Fresh-tasting, Hearty and Delicious!
Update Summer 2020: We are loving this light and colorful salad in the Summer heat!
Update April 2020: This colorful salad is perfect right now! Just 5 main ingredients + a simple dressing, it’s fresh, flavorful, satisfying and EASY to make using mostly pantry or frozen items.
Here’s all you need and some easy substitutions if you don’t have everything on hand: quinoa, canned black beans, red pepper (don’t have it? Try jarred pepper), mango (don’t have fresh? Try frozen) and scallions (Don’t have? Try shallots or onions). Don’t have cilantro for the dressing? I didn’t either tonight so I added 1/4 teaspoon dried coriander and it tasted great! Don’t have avocado to top it? Skip and it will still be great.
Hope you love it!
This bright and colorful quinoa salad is crazy easy to make and bursting with flavor in every bite!
I first made it last Spring and it was on repeat all Summer long. Earlier this Spring I made it for a friend and was reminded just how easy and delicious it is! And now I’m whipping it up for Cinco de Mayo!
It is so simple yet the best mix of flavor and textures.
Recipe adapted from Test Kitchen, it’s juicy mango, hearty beans, nutty quinoa, crunchy pepper and scallions, all mixed in a simple Lime Dressing and topped with creamy avocado.
You could skip the avocado but depending on what your eating this with, the avocado makes it heartier and is really yummy.
And you literally only need 5 main ingredients: quinoa, black beans, mango, red pepper and scallions.
The lime dressing is made with just 6 ingredients blended together: Extra Virgin Olive Oil (EVOO), cilantro, fresh lime juice, jalapeno, cumin and salt.
It all comes together quickly and this easy to prep salad has an amazing mix of flavors and textures. It’s fresh-tasting yet hearty, and perfect as is or alongside any protein of choice.
Best part, it makes a large quantity and stays well for a few days (add avocado only when eating) so it’s great for meal prep or feeding a crowd –brunch, bbq, picnic, a pot luck… or in Spring 2020, it’s great for having in the fridge for lunch or dinner.
Hope you enjoy it as much as we do!
Scroll down for recipe and leave a comment if you try.
A bright, fresh-tasting and hearty salad with a great mix of flavors and textures. Easy to prep, it's perfect on it's own or alongside any protein. Recipe heavily adapted from America's Test Kitchen. Note: this is a cold salad -- Cook time is for quinoa if you don't already have some cooked.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salad, Sides
Cuisine: Gluten-Free, Vegan
Serves: 6-8 servings
NOTE April 2020: for substitutions if you don't have ingredients on hand, see top of post.
5 tablespoons fresh Lime Juice (approximately 3 limes)
½ jalapeno, stemmed, seeded and chopped
¾ teaspoon cumin
½ - 1 teaspoon salt (UPDATE: I recently made this and decided ½ teaspoon salt was enough for me. Start with ½ and add more to taste)
½ cup olive oil
⅓ cup fresh cilantro leaves, packed
1 cup quinoa
2 cups water
1 cup red bell pepped, seeded, stemmed and diced (approximately 1 medium pepper)
1½ cup fresh mango, diced (approximately 1 mango, peeled and pitted)
1 15 oz can black beans, drained and rinsed
3 scallions, sliced thin, white and green parts or more to taste
1 avocado, cut into 1 inch pieces, for serving
Place quinoa and water in a medium saucepan. Bring to a boil. Reduce to a simmer and cover and cook until water is absorbed and quinoa tender, approximately 15 minutes.
Let cool, the fluff with a fork and transfer to a large bowl. If making salad immediately, spread quinoa onto a rimmed baking sheet and let cool for 20 minutes. Then transfer to a large bowl.
In a small blender or food processor, process lime juice, jalapeño, cumin and salt until jalapeño finely chopped, approximately 15 seconds. *Add oil and cilantro (while still running if using a food processor) and process until well combined, approximately 20 -30 seconds. *if using a blender, put all ingredients in at once.
Add pepper, mango, beans and scallions to bowl with cooled quinoa. Add ½ the dressing and toss to combine. Taste and add more dressing as desired. Season with salt and pepper to taste.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...