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Mango Black-Bean Quinoa Salad

This Mango Black-Bean Quinoa Salad is vibrant, nutritious, and bursting with fresh flavors—perfect for a light lunch or side dish!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American, Fusion
Keyword: Easy, Gluten-Free, Healthy, Protein-Packed, Quick, Refreshing, Vegetarian
Servings: 4 servings

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
  • 0.5 red onion finely chopped
  • 1 cup corn fresh or frozen
  • 0.25 cup fresh cilantro chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Rinse 1 cup of quinoa under cold water to remove its natural coating, then drain well.
  • In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until tender and liquid is absorbed.
  • Fluff the cooked quinoa with a fork and set aside to cool.
  • Dice the ripe mango and red bell pepper into bite-sized pieces. Finely chop the red onion and roughly chop the fresh cilantro.
  • If using frozen corn, thaw by rinsing under warm water or microwaving briefly; if fresh, steam or boil until tender.
  • In a large mixing bowl, combine the cooled quinoa, black beans, diced mango, red bell pepper, corn, red onion, and cilantro. Toss gently to combine.
  • In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
  • Pour the dressing over the salad and toss until everything is well coated.
  • Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
  • Serve chilled or at room temperature.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Small Bowl
  • Fork

Notes

  • Rinse quinoa thoroughly before cooking to remove bitterness and improve texture.
  • Use vegetable broth instead of water to add extra flavor to quinoa.
  • Chill the salad before serving to let flavors blend and intensify.
  • For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.