This Mango Black Bean Quinoa Salad was a side I whipped up for the 4th of July party we were going to. I wanted to bring something quick and easy, as well as very light and delicious- the perfect side to our dinner! This salad was a hit, and I brought NONE of it back! That’s a score in my book 🙂

Check out the recipe below and let me know what you think!

MANGO BLACK BEAN QUINOA SALAD:

INGREDIENTS:

1. 1 Cup Uncooked Quinoa

Dressing:

1. Juice of three large limes (about 1/4 cup)
2. 3 cloves garlic, minced
3. 1/2 Tbs fresh grated ginger
4. 2 Tsp Honey
5. 1/4 Cup Olive Oil
6. 1/2 Tsp Salt

Salad:

1. 1/2 Red Onion, chopped
2. 1 Jalapeño, minced (seeds discarded)
3. 1 Can Black Beans, drained and rinsed
4. 1/3 Cup Corn
5. 1 Avocado, cubed
6. 1 Bell Pepper, chopped
7. 1/2 Cup Cilantro Leaves, chopped
8. 2 Mangos, cubed

PREPARATION:

1. Cook Quinoa according to instructions on package

Dressing:

1. While the Quinoa is cooking, prepare the dressing. Whisk all dressing ingredients together in a large mixing bowl. Taste and adjust honey and salt as needed. Set aside until ready

Salad:

1. While Quinoa is cooking, chop and prepare veggies.
2. Add the chopped onion and jalapeño to the mixing bowl containing the dressing. Leave the remainder of the veggies out of the bowl until ready.
3. Once Quinoa is done cooking, add to large mixing bowl containing the dressing, jalapeño, and onion. Stir together until all evenly coated. Allow to cool.
4. Once Quinoa is mostly cooled, add the remaining ingredients: black bean, corn, avocado, bell pepper, cilantro, and mango. Stir to combine everything
5. Serve immediately at room temperature, or store in refrigerator until ready to serve cold.