Monday, May 21, 2012

Black Bean Mango Salad

We're still talking about black beans this week and today I'm going to share with you a recipe that combines black beans with white quinoa in a wonderful, fresh, and delicious salad. Perfect for a light lunch or a BBQ or other side dish. 

Black Bean Mango Salad
Printable Recipe

*Note: Red quinoa would be delicious in this recipe too!

1/2 Cup white quinoa, uncooked (or use 2 cups cooked and chilled quinoa)
2 Cups cooked and chilled black beans (or 1 14 oz. can, drained and rinsed)
1 mango, peeled and chopped
1 red bell pepper, chopped
6 green onions, chopped
1/2 Cup chopped cilantro, or more to taste

4 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
1-2 Tbsp. fresh lime juice (about 1 lime)
kosher salt
freshly cracked black pepper

Put 1/2 Cup quinoa in saucepan and add 1 cup water (or chicken broth). Heat on medium high until water starts to boil. Turn down heat to medium low, put a lid loosely on the pan and simmer for 20 minutes or until water is dissolved and quinoa is cooked. Remove quinoa to a large bowl and put in the refrigerator for an hour or two until quinoa is chilled.

When quinoa is chilled add to the bowl black beans, chopped mango, red pepper, green onions, and cilantro. In a separate bowl, combine red wine vinegar, olive oil, and lime juice. Whisk together until it reaches a smooth consistency, then pour in the large bowl on top of the salad ingredients. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. Delicious for a BBQ side dish or serve with bread or rolls for a lunch. Enjoy!

Recipe Source: adapted from

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