Black Bean, Mango & Quinoa Salad

where has this quinoa salad been all my life?

My recent mission: select a recipe for a potluck that can be made in advance. One that can sit around for a while before the meal is served and still satisfy and please my hungry (vegan and non-vegan) friends.

this one is a no-brainer for summer barbecues.

This vibrant, tropical quinoa salad is a perfect room temperature dish. Richly textured and made fresh with a citrus kick and a hint of garlic, it’s a zesty summer dish that only requires a handful of ingredients and about 20 minutes of prep time.

bright + fresh.

As far as health benefits go, this plant-based salad is a nutritional powerhouse, which is great news since it happens to be somewhat addictive. The trio of mango, red pepper and black beans pack fiber, protein, and antioxidants and you all know quinoa has super powers.

But feel free to swap quinoa for whatever whole grains you have on hand, substitute pineapple for the mango and experiment with different bean combos if you’re feeling creative. And by the way, leftovers are awesome because this happens to be one of those dishes that actually tastes better the next day.

backyard barbecues + friends + sunshine…. summer is the best.


Black Bean, Mango & Quinoa Salad

1 cup quinoa, rinsed and drained
1 1/2 cups vegetable broth
1 ripe mango, peeled, pitted and cut into 1/2-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, diced
1/2 cup thinly sliced, green onion
1/3 cup chopped fresh cilantro
1/2 jalapeno, cored, seeded and minced (optional)
1 avocado, cut into 1/2-inch cubes

6 tbs. extra virgin olive oil
1-2 tbsp. fresh lemon juice
1-2 tbsp. fresh lime juice
1/2 tsp. minced garlic
1/2 tsp. ground cumin
Add quinoa and vegetable broth to a saucepan. Bring to a boil and then reduce heat to low, cover and cook for 13-15 minutes, or until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Whisk all dressing ingredients together in a small bowl.

Combine the mango, red pepper, scallions, cilantro and jalapeno in a large serving bowl. Add the dressing and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Right before serving, top with the cubed avocado.

Do you have a favorite summer salad? Leave me a message! I would love to hear from you!

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