Delicious Southwestern Black Bean, Quinoa and Mango Salad is a tasty way to get more vegetables and plant-based foods into your diet.
Southwestern Black Bean, Quinoa and Mango Salad
Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.
Is quinoa salad healthy?
Quinoa is rich in fiber, minerals, antioxidants and all nine essential amino acids, making it one of the healthiest and most nutritious foods. Add mango, black beans and bell peppers, and this quinoa salad packs with vitamin C, vitamin A, fiber, folate, iron and lutein, so it’s not just tasty, it’s also good for you.
What is the best color quinoa to use in quinoa salad?
This versatile seed comes in a variety of colors. The most common available are white, red, and tri-color which is a blend of white, red and black. White quinoa is the fluffiest so it’s best as a replacement in rice dishes. Red and tricolor work best in salads because they have a firmer texture and hold their shape without becoming too mushy.
How Long Does Quinoa Salad Last in the Refrigerator?
This quinoa salad actually tastes better after a day once the flavors meld. The salad itself comes together quickly, and will keep in the fridge for 3-5 days.
Is Quinoa Gluten-Free?
Yes, quinoa also happens to be naturally gluten-free.
This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California on a trip to visit the Dole farms. A great book if you’re are interested in adding more vegetables and plant-based foods to your diet.
More Quinoa Recipes
- Mediterranean Quinoa Salad
- Protein Egg and Quinoa Jars
- Quinoa and Spinach Patties
- Beef Potato and Quinoa Soup
- Enchilada Quinoa Bake
Southwestern Black Bean, Quinoa and Mango Salad
Ingredients
- 15- ounce can black beans, no salt added, rinsed and drained
- 1 cup cooked quinoa, (red or tri-color)
- 1 cup fresh or frozen corn
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely diced
- juice from 1 medium lemon or lime
- 1 1/2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
Instructions
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Nutrition
Photo credit: Jess Larson
