Mango black bean quinoa salad is a light, healthy, and filling salad. Hearty quinoa and black beans, sweet mango, crisp red peppers, green onions, and cilantro all covered in an easy olive oil vinaigrette dressing. It’s also great for lunch too!
On Facebook I asked you readers what you wanted to see me post on Monday. This mango black bean quinoa salad received the most votes! Which I was very excited about because of all the recipes I have waiting to be posted, this was the one I was most excited about. I am excited about all of them but this salad in particular is so yummy, healthy, and perfect to make at the beginning of the week and eat for lunch for a few days. Quinoa always tends to be very filling (thanks to all the protein) so it’s the perfect thing to eat for lunch as it will help keep you feeling full for longer.
Which is always a good thing in my book because mid afternoon is usually when the munchies hit for me….. which is also exactly the reason that I love finding light and healthy lunch dishes that won’t leave me starving 1 hour later.
I’ve also had a thing for mango lately. They were on sale and ripe at the grocery store so I knew I had to buy a few of them. I made this mango avocado salsa last week and now this mango black bean quinoa salad.
Hearty quinoa, sweet mango, crisp red pepper, green onion, black beans, cilantro are all covered in an easy homemade olive oil vinaigrette dressing.
I love making this for lunch and then there is plenty of leftover for lunch for the next few days. Even my 5 year old ate this salad with me. She also happens to love red peppers so I think it helped that this salad is loaded with red peppers.
It would also make for a great salad to bring to a picnic or potluck. It’s a lighter, healthier option for summertime.
Mango black bean quinoa salad is a light, healthy, and filling salad. Hearty quinoa and black beans, crisp red peppers, green onions, and cilantro all covered in an easy olive oil vinaigrette dressing.
- 2 cups cooked quinoa, at room temperature or chilled
- 1 can (15 oz) black beans, drained and rinsed
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 3 tablespoon red wine vinegar or white wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice (about 1 small lime)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- In a large bowl combine the cooked quinoa, mango, red pepper, green onion, black beans, and cilantro.
- In a small bowl combine vinegar, olive oil, lime juice, salt, and pepper and stir with a fork or a whisk. Pour on top of salad. Stir to combine. Chill the salad for at least one hour before serving.
For an easy way to cut mango: I peel the skin with a vegetable peeler and then slice down (with the mango vertical) on both sides. The middle of a mango is rough and hard, so you want to only cut the sides. It's just like an apple when you cut around the core, the mango is similar to that.
To get 2 cups cooked quinoa. Combine 1 cup dry quinoa + 2 cups chicken broth (for more flavor) in a saucepan over high heat. Bring to a boil and then cover with lid and turn heat down to low for about 20 minutes. Fluff with a fork.
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recipe adapted from Mel’s Kitchen Café