Mango Black-Bean Quinoa Salad

Looking for a vibrant, nutritious, and satisfying salad that’s bursting with flavor? This Mango Black-Bean Quinoa Salad is exactly what you need. Combining the nutty texture of quinoa with the sweetness of ripe mango, the earthiness of black beans, and a medley of fresh vegetables, this salad is a colorful celebration of textures and tastes. It’s perfect for a light lunch, a side dish at dinner, or even a potluck contribution. Plus, it’s easy to make, packed with protein and fiber, and absolutely refreshing.

Why This Recipe Is a Must-Try

This Mango Black-Bean Quinoa Salad is a perfect example of how wholesome ingredients can come together effortlessly to create something truly delicious. The quinoa serves as a wonderful base, providing a complete protein that keeps you energized and full. Black beans add a creamy texture and boost the protein content even more, while the mango lends a juicy sweetness that balances out the savory elements. The red bell pepper and corn add crunch and color, and the lime juice with olive oil dressing ties all the flavors together beautifully.

What makes this salad shine is its versatility and simplicity. Whether you’re a seasoned home cook or just starting out, the steps are straightforward. It’s also easily customizable to suit your preferences or what you have in your pantry. Plus, with the fresh cilantro and lime juice, it has a bright, zesty flavor profile that’s perfect for warmer days or anytime you want a fresh, wholesome meal.

For those who love quinoa dishes, this salad pairs wonderfully with other quinoa recipes such as the Quinoa Veggie Bowl With Green Goddess, making it easy to incorporate quinoa into your weekly meal rotation in diverse ways.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup corn (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

How To Make Mango Black-Bean Quinoa Salad

Step 1: Cook the Quinoa

Start by rinsing 1 cup of quinoa under cold water to remove its natural coating, which can sometimes taste bitter. Drain well. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth for added flavor. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.

Step 2: Prepare the Vegetables and Mango

While the quinoa is cooking, dice the ripe mango and red bell pepper into small, bite-sized pieces. Finely chop the red onion and roughly chop the fresh cilantro. If you’re using frozen corn, thaw it by rinsing it under warm water or microwaving briefly. If using fresh corn, you can quickly steam it or boil it until tender.

Step 3: Combine the Salad Ingredients

In a large mixing bowl, combine the cooled quinoa, black beans, diced mango, red bell pepper, corn, red onion, and cilantro. Toss everything gently to combine evenly.

Step 4: Make the Dressing

In a small bowl, whisk together the fresh lime juice and olive oil. Season with salt and pepper to taste. Pour the dressing over the salad mixture and toss again until everything is well-coated.

Step 5: Chill and Serve

For best results, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature, making it an ideal dish for picnics, meal prep, or a quick nutritious meal.

Expert Tips

• Rinse the quinoa thoroughly before cooking to remove any bitterness and improve texture.
• Use vegetable broth instead of water to cook quinoa for an extra depth of flavor.
• Make sure the mango is ripe but firm to hold its shape in the salad without becoming mushy.
• Chill the salad before serving to let the flavors blend and intensify.
• Adjust the lime juice and olive oil ratio to your taste preferences for a tangier or more mellow dressing.
• For an added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top just before serving.
• Store leftover salad in an airtight container in the fridge for up to 3 days.

Variations and Customizations

• Add Avocado: Dice up an avocado and gently fold it into the salad for creaminess and healthy fats.
• Spice it Up: Add a pinch of cayenne pepper, chili flakes, or finely chopped jalapeño for some heat.
• Swap the Beans: Use chickpeas or kidney beans instead of black beans for a different flavor and texture.
• Change the Grain: Substitute quinoa with couscous, bulgur, or farro if you want a different grain base.
• Add Protein: Include grilled chicken, shrimp, or tofu to make this salad a complete meal.
• Herb Variations: Try fresh parsley, mint, or basil in place of cilantro for a fresh twist.
• Make it a Bowl: Serve this salad on a bed of greens or alongside other roasted veggies for a hearty quinoa bowl inspired by recipes like the Quinoa Veggie Bowl With Green Goddess.

How to Store Leftovers

Store any leftover Mango Black-Bean Quinoa Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Because this salad contains fresh mango and lime juice, it’s best to consume it within this timeframe for optimal flavor and texture. Before serving leftovers, give the salad a gentle stir and, if needed, add a little extra lime juice or olive oil to refresh the flavors. Avoid freezing this salad as the texture of the mango and beans can be compromised upon thawing.

FAQ

Can I make this Mango Black-Bean Quinoa Salad ahead of time?

Absolutely! This salad actually tastes better when the flavors have had time to meld. Prepare it a few hours or even the day before and keep it refrigerated until you’re ready to serve.

Is it okay to use canned corn for this salad?

Yes, canned corn works fine and is very convenient. Just be sure to drain and rinse it before adding to the salad. Fresh or frozen corn will give a sweeter, fresher taste if you have it on hand.

Can I substitute the mango with another fruit?

You can try other fruits like pineapple, peaches, or even strawberries for a different flavor profile. Just be sure to choose fruits that are firm enough to hold their shape and complement the savory ingredients.

How can I make this salad a complete meal?

Add a protein source such as grilled chicken, shrimp, or tofu. You can also add nuts or seeds for extra protein and crunch. Pairing it with a slice of whole grain bread or pita bread can round out the meal nicely.

Conclusion

The Mango Black-Bean Quinoa Salad is a delightful blend of fresh, wholesome ingredients that come together to create a meal that’s both nourishing and exciting to the palate. It’s quick to prepare, vibrant in color, and packed with nutrients, making it a fantastic choice for anyone looking to add more plant-based meals to their routine. Whether you’re making it for a casual lunch, a picnic, or a potluck, this salad is sure to impress with its balance of sweet, savory, and tangy flavors. Enjoy crafting this easy and delicious dish that celebrates the goodness of quinoa, beans, and fresh produce all in one bowl!

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