Mango Black Bean Quinoa Salad
Mango Black Bean Quinoa Salad is a light & healthy salad. Protein packed quinoa, black beans, sweet mango, crisp red peppers, green onions, and cilantro covered in an easy olive oil vinaigrette dressing. It's also great for lunch prep!
Servings 8 (3/4 cup) servings
- 2 cups cooked quinoa (at room temperature or chilled)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, chopped small
- 1 cup chopped mango
- 1/2 cup chopped cilantro
- 1/4 cup thinly sliced green onions
Olive Oil Vinaigrette
- 4 tablespoons olive oil
- 3 tablespoons red wine OR white wine vinegar (can also use rice wine vinegar)
- 2 tablespoons fresh lime juice (1 large lime)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
In a large bowl, add the cooked quinoa, black beans, red pepper, mango, cilantro, and green onions. Stir together.
In smaller bowl, whisk together all the vinaigrette ingredients. Pour over the salad and mix well.
For best taste, let refrigerate for at least 2 hours 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.
For 2 cups cooked quinoa: Add 1 cup quinoa + 2 cups liquid into a sauce pan. Bring to a boil, cover with lid, and reduce heat to low. Cook 15-20 minutes until all liquid is absorbed and quinoa is fluffy.
Calories: 179kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 270mg | Fiber: 5g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 2mg