Mango Black Bean Quinoa Salad

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!

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 it is super easy to make!

Just 5 main ingredients  + a simple dressing,  using mostly pantry items.

So let’s make it!

And you literally only need 5 main ingredients:

quinoa

black beans

mango

red pepper

scallions

plus the simple Cilantro Lime Dressing.

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!

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)

cilantro

fresh lime juice

jalapeno,

cumin

and salt.

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!

Now 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!

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!

Looking for more, quinoa salads…

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.

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