Description
Mango Black Bean Quinoa Salad is refreshing. It makes a great side salad or is hearty and filling enough for a meal on its own. It is served cold and can be made a day ahead of time, making it perfect to bring to summer parties.
Ingredients
Units
Scale
- 1 cup uncooked quinoa
- FOR THE DRESSING:
- Juice of 2 to 3 large limes (1/4 cup)
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, grated
- 1 to 2 teaspoons honey (sub agave nectar or maple syrup for vegans)
- 1/4 cup olive oil
- 1/2 teaspoon fine sea salt
- FOR THE SALAD:
- 1/2 red onion, chopped
- 1 jalapeno, minced (discard the seeds to reduce the heat)
- 1 can black beans, drained and rinsed
- 1 avocado (just ripe, but still firm), cubed
- 1 red bell pepper, chopped (any color will work, but the red looks prettiest in the salad)
- 1/2 cup cilantro leaves, roughly chopped
- 1 mango, cubed
Instructions
- In a small sauce pot combine the quinoa and 2 cups cold, filtered water. Cover and bring to a boil, reduce to a simmer. Allow to simmer for 15 minutes, or until the quinoa is tender and most of the liquid has evaporated.
- FOR THE DRESSING:
- While the quinoa is cooking make the dressing. Whisk all of the ingredients together in a large mixing bowl. Taste and adjust salt as needed or honey for more sweetness as needed. Set the dressing aside.
- FOR THE SALAD:
- While the quinoa is cooking chop and prepare all of the veggies as stated in the ingredients list above.
- To the mixing bowl with the dressing add the red onion and jalapeno. Leave the remainder of the veggies out of the bowl, but chopped and ready to go.
- Once the quinoa is cooked add it to the mixing bowl that already has the dressing and the onion and jalapeno in it. Stir to coat with the dressing and distribute the veggies. This helps the jalapeno and onion to cook slightly so they are not so strong. Allow to cool for 10 minutes.
- Once the quinoa is mostly cooled add the remainder of the ingredients: black beans, avocado, bell pepper, cilantro leaves, and mango. Stir to combine everything.
- Serve immediately at room temperature or allow the salad to chill in the fridge for 1 to 2 hours. Can be made up to 1 day ahead of time. Serve as a side salad or as a main dish.
