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Mango Black Bean Quinoa Salad

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  • Author: She Likes Food
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.shelikesfood.com/mango-black-bean-quinoa-salad/