This 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. It's also great for lunch too!
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.