Mango Black Bean Quinoa Salad

This bright and colorful salad is bursting with flavor in every bite! Made with only 5 main ingredients plus a Cilantro 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 Lime dressing gluten free #glutenfreerecipes
Mango Black Bean Quinoa Salad

Fresh-tasting, Hearty and Delicious!

Update Spring 2021: We aren’t going away this year for Spring Break, so channeling the tropics with our food this week!

And when I saw a ripe mango in the grocery store, I knew I had to make this Mango Black Bean Quinoa Salad! I make it all summer long because it’s light & refreshing but it’s a perfect way to kick off Spring Break staycation!

It’s so simple and perfect for a side dish at dinner or meal prep and served at lunch with creamy avocado… and the juicy mango paired with the Cilantro-Lime Dressing is so fresh tasting!

Hope you love it too!

mango black bean quinoa salad gluten free #glutenfreerecipes

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!

mango black bean quinoa salad gluten free #glutenfreerecipes

Original post…

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:


black beans


red pepper


plus the simple Cilantro Lime Dressing.

Mango Black Bean Quinoa Salad Lime dressing gluten free #glutenfreerecipes

There’s very little cooking involved for this salad, just a little chopping, and cooking the quinoa, so it’s quite quick to assemble!

Lets start with the quinoa. I get lots of messages about how to cook quinoa.

I follow the directions on the package and make the quinoa by combining 1 cup quinoa with 2 cups water and bringing to a boil.

Then reduce to simmer and cover for 15 minutes. Let sit 5 minutes and fluff with a fork.

Works every time!

 quinoa gluten free #glutenfreerecipes

Pro-Tip: The quinoa can be made up to several days ahead.

Next lets make the Cilantro Lime Dressing.

It is made with just 6 ingredients:

Extra Virgin Olive Oil (EVOO)


fresh lime juice



and salt.

Mango Black Bean Quinoa Salad Lime dressing gluten free #glutenfreerecipes

Blend them together until well combined… that’s it!

Note:I have a range of salt on the dressing. If you use the full amount the dressing may taste salty now but it works when mixed together with the salad. Recently however, I have preferred using less salt in the dressing and adding more to the salad as desired. It’s really about personal tastes.

Pro tip: this can be made ahead too!

mango black bean quinoa salad gluten free #glutenfreerecipes www.healthygffamily.comNow all you do it toss together all the salad ingredients and mix with the dressing

It all comes together quickly and this easy to prep salad has an amazing mix of flavors and textures.

Pro Tip: This salad stays fresh for several days. However if serving a crowd and you want super fresh, you could prep all the parts ahead of time and assemble last minute.

And if adding avocado, definitely add the avocado last minute to stay extra fresh!

Mango Black Bean Quinoa Salad Lime dressing gluten free #glutenfreerecipes

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!

Mango Black Bean Quinoa Salad Lime dressing gluten free #glutenfreerecipes

Looking for more, quinoa salads…

For the Curried Quinoa Salad, click here.

For the Spinach Quinoa Salad, click here.

For the Greek Chickpea Salad with Quinoa, click here.

For the Quinoa Salad with Roasted Squash & Caramelized Onions, click here.

For the Spring Quinoa Salad, click here.

Scroll down for recipe and leave a comment if you try.


4.7 from 3 reviews
Mango Black Bean Quinoa Salad
Prep time
Cook time
Total time
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 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.
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.
Lime Dressing
  • 5 tablespoons fresh Lime Juice (approximately 3 limes)
  • ½ jalapeno, stemmed, seeded and chopped (use more for spicier dressing)
  • 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 - ½ cups canned black beans, drained and rinsed (you can use up to 1 full 15oz can of black beans, depending on taste)
  • 3 scallions, sliced thin, white and green parts or more to taste
  • 1 avocado, cut into 1 inch pieces, for serving
Prepare quinoa
  1. 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.
  2. 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.
Cilantro Lime Dressing
  1. In a small blender or food processor, pulse all the ingredients except olive oil, until broken down and well combined. Add oil and process until well combined.
  2. Set aside.
Mix together
  1. 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.
  2. When serving, top with avocado.










Mango Black Bean Quinoa Salad Lime dressing gluten free #glutenfreerecipes

14 thoughts on “Mango Black Bean Quinoa Salad

  1. This recipe is so delicious. My kids gobbled it down and my husband who normally hates quinoa dishes had 3 helpings. We will definitely be making this again. Thanks Karen!

      1. I made it again tonight! It was one of those amazing moments where I had everything on hand without planning! Delicious! My #1 fave salad right now.

  2. Okay- this is another winner!! Made this week for dinner and then packed for lunch. Delicious!! Already can’t wait to make it again ?

  3. I made this last night for my husband and myself and it was delicious! We skipped the quinoa and added in grilled shrimp and served over simple mixed greens. The mango is sweet, the red bell pepper gives it a nice crisp texture against the creamy avocado, and the green onion and black beans really round it out. The dressing is great, 1/2tsp salt is good, I’d use a touch more cumin next time for my taste. Great recipe.

      1. I love this recipe, plus it’s flexible about what you have in the refrigerator! This time we will be away from home and didn’t want to open a can of beans to have it hanging around. But I did have an English cucumber and some sugar snap peas, so in they went. It’s so tasty, and this is the second time I’ve made it for lunch for myself. My picky husband is getting worse and worse as he ages! Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: