This vegan Mango Black Bean Quinoa Salad is great for a make-ahead workday lunch or a hearty side dish at your next party. It’s quick and easy to throw together and packed with healthy ingredients. The quinoa and black beans provide the protein for this filling vegetarian salad. This quinoa and bean-based dish is tossed in a flavorful summertime lime dressing.
Why You’ll Love This Mango Black Bean Quinoa Salad Recipe
- It’s packed with veggies – I love adding as many veggies (and fruits) as possible to salads like this. You’re more than welcome to add even more of your favorite vegetables!
- It’s easy to make – Just cook the quinoa, chop up the mango and veggies, and make the easy homemade dressing. This salad comes together quickly and is great for leftovers.
- There’s so much flavor – The dressing is made with lots of lime juice, cumin, and smoked paprika. It packs a punch of flavor and really brings this quinoa salad to the next level.
Mango Black Bean Quinoa Salad Recipe Ingredients and Substitutions
- Quinoa – Quinoa is great because it’s quick and easy to cook and adds plenty of protein and nutrients to this salad. If you don’t have quinoa, you can use rice, orzo, couscous, or another small grain or pasta.
- Black Beans – I used one can of black beans or about 1 1/2 cups of fresh black beans.
- Mango – Mango and black beans complement each other well, and I love how the mango adds sweetness. I bought a whole mango that I cut into chunks, but you can usually find pre-cut mango in the produce section. Frozen mango that’s been completely thawed will also work.
- Veggies – I added cucumber, tomato, corn, onion, and jalapeños to the salad. You are more than welcome to add any extra veggies you like.
- Cilantro – I love adding fresh herbs to my salads, and cilantro goes perfectly with the other flavors in the recipe. If you aren’t a fan of cilantro, you can substitute parsley, mint, or basil.
- Dressing – The dressing comprises olive oil, lime juice, garlic, dijon mustard, maple syrup, cumin, paprika, smoked paprika, salt, and pepper. It’s easy to throw together and adds so much flavor to this quinoa salad.
How To Make The Best Quinoa Salad Recipe
- Add your quinoa to a small mesh colander. Rinse quinoa well and shake out all excess water. Add the quinoa to a small saucepan and cover with two cups of water. Put the lid on the pot, place it over medium heat, and let it come to a simmer. Once the water is simmering, turn the heat low and cook until the quinoa has absorbed all the water, about 15 minutes. Turn the heat off and let the quinoa sit with the lid on for about 10 minutes. Fluff the quinoa with a fork and add to a large bowl to cool for a few minutes.
- Make the dressing: Add all dressing ingredients to a small bowl or jar and mix until completely combined. Taste the dressing and adjust any flavors as needed.
- Once the quinoa is cooled, add the black beans, mango, cucumber, corn, tomato, onion and jalapeno. Pour the dressing over and mix everything together. Stir in your fresh cilantro and season with extra salt and pepper to taste, if needed.
- Quinoa salad can be served immediately or refrigerated for 4-5 days. Enjoy it on its own or with a side of chips.
Black Bean Quinoa Salad Frequently Asked Questions
- Is this salad vegan? Yes!
- Is this recipe gluten-free? Yes, quinoa is a naturally gluten-free grain.
- Can other vegetables be added? Of course! Add any other veggies you like to this salad.
- How long will leftovers last in the refrigerator? Leftovers should last about 4-5 days when stored in an airtight container.
- How should this quinoa salad be served? It can be served on its own as a lunch or enjoyed as a side dish.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Quinoa Recipes?
Sweet Potato Quinoa and Veggie Enchilada Bake
Crunchy Ranch Salad with Crispy Quinoa
One Pot Coconut Curry Quinoa with Lentils
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Mango Black Bean Quinoa Salad
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Mango Black Bean Quinoa Salad is great for a make ahead vegan work day lunch, or for a hearty side dish at your next party! It’s quick and easy to throw together and packed with tons of healthy ingredients. The quinoa and black beans both add protein, so it’s a salad that will fill you up! This vegetarian quinoa salad is tossed with a flavorful lime dressing, which makes it great for summertime!
Ingredients
Scale
- 1 cup dried quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 1 large mango, peeled, pitted and diced
- 1 cup diced cucumber
- 1 cup diced tomato
- 1 cup corn kernels, fresh, frozen or canned
- 1 small avocado, peeled, pitted and diced
- 1/2 onion, diced (whatever color you like)
- Chopped jalapeno, to taste (you can use pickled jalapeño or fresh)
- 1/2 cup chopped fresh cilantro
Dressing:
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons pure maple syrup
- 1–2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika, or more if desired
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add your quinoa to a small mesh colander. Rinse quinoa well and shake out all excess water. Add the quinoa to a small saucepan and cover with two cups of water. Put the lid on the pot, place over medium heat and allow to come to a simmer. Once water is simmering, turn the heat down to low and let cook until quinoa has absorbed all the water, about 15 minutes. Turn the heat off and let quinoa sit, with lid on, for about 10 minutes. Fluff quinoa with a fork and add to a large bowl to let cool for a few minutes.
- Make the dressing. Add all dressing ingredients to a small bowl, or jar, and mix together until completely combined. Give the dressing a taste and adjust any flavors as needed.
- Once the quinoa is cooled, add in the black beans, mango, cucumber, corn, tomato, onion and jalapeno. Pour the dressing over and mix everything together. Stir in your fresh cilantro and season with extra salt and pepper, to taste, if needed.
- Quinoa salad can be served immediately, or refrigerated for about 4-5 days. Enjoy on it’s own or with a side of chips.
Notes
I like to dice everything pretty small and I try to make sure that everything is about the same size.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
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