My Favorite is Mango Black Bean Quinoa Salad and I remember the day I first stumbled upon the idea for Mango Black Bean Quinoa Salad. It was a warm summer afternoon, and I was rummaging through my fridge, looking for something fresh and exciting to whip up. My eyes fell on a ripe mango sitting on the counter, its bright yellow skin glistening under the sunlight. Next to it, I saw a can of black beans and some quinoa I had left over from a previous meal. Inspiration struck me like a bolt of lightning! I envisioned a vibrant salad that combined these ingredients into something truly special.
Crafting the Perfect Mix
Excited by my idea, I got to work. I started by cooking the quinoa, letting its nutty aroma fill the kitchen. As it simmered, I diced the mango and chopped the red bell pepper, their colors creating a beautiful contrast against the white of the quinoa. I tossed in some corn kernels for a touch of sweetness and fresh cilantro for a burst of flavor. Mixing everything together was like painting a canvas, each ingredient adding its own splash of color and taste.
A Zesty Twist
To bring all the flavors together, I whipped up a zesty dressing. I combined extra virgin olive oil, red wine vinegar, and a hint of raw honey for a balance of tang and sweetness. The shallot added a sharp note, while the cumin and chili powder gave it a delightful kick. As I drizzled the dressing over the salad and gave it a good toss, I could already tell it was going to be a hit. The combination of flavors and textures was perfect—refreshing, satisfying, and utterly delicious.
When I served the Mango Black Bean Quinoa Salad at our family gathering, it was met with enthusiastic praise. Everyone loved the bright, fresh flavors and the hearty texture of the quinoa. It was the perfect dish for a summer day, light yet filling. Watching my family enjoy every bite, I felt a deep sense of satisfaction. This salad wasn’t just a meal; it was a celebration of summer’s bounty, a colorful and nutritious dish that brought smiles to everyone’s faces.
Table of Contents
Chef’s Notes-Mango Black Bean Quinoa Salad
- Always rinse quinoa under cold water before cooking to remove its natural bitterness and ensure a cleaner, fluffier texture.
- After cooking, let the quinoa sit covered for a few minutes and then fluff with a fork. This helps separate the grains and improves texture.
- Feel free to add seasonal vegetables like cherry tomatoes or avocado for extra flavor and texture. Avocado adds a creamy element that complements the other ingredients.
- For a spicier kick, consider adding a finely chopped jalapeño to the salad mix. Adjust the amount according to your preference.
- If you prefer a tangier dressing, increase the amount of red wine vinegar. For a sweeter touch, add a little more honey or try maple syrup as an alternative.
Mango Black Bean Quinoa Salad
Dive into this vibrant Mango Black Bean Quinoa Salad! Packed with fresh ingredients, whole grains, and a zesty dressing, this dish is perfect as a main course or a side. It’s gluten-free, dairy-free, and plant-based, making it a healthy and delicious option for any meal. Customize it with seasonal ingredients or serve it as a loaded corn salsa with tortilla chips. This salad is not only visually stunning but also incredibly satisfying. Perfect for summer gatherings or a refreshing weekday meal!
4
servings15
minutes15
minutes350
kcal30
minutes1
hourKeep the screen of your device on
Ingredients
- Quinoa Base
1 cup quinoa
2 cups water
1/2 tsp ground cumin
1/2 tsp chili powder
- Salad Mix
black beans 1 can (15 oz), drained and rinsed
1 ripe mango diced
1 red bell pepper chopped
1 cup corn kernels fresh or thawed frozen
1/4 cup fresh cilantro leaves chopped
- Dressing
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp raw honey
1 small shallot finely diced
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
Directions
- Cooking Quinoa – Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa with water, ground cumin, and chili powder. Bring to a boil over medium-high heat. Reduce heat to low and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- Preparing Dressing – In a blender or food processor, combine extra virgin olive oil, red wine vinegar, raw honey, finely diced shallot, kosher salt, and freshly cracked black pepper. Blend until smooth and emulsified. Taste and adjust seasoning if necessary.
- Mixing Salad – In a large mixing bowl, combine cooked quinoa (fluffed with a fork), black beans, diced mango, chopped red bell pepper, corn kernels, and chopped cilantro leaves. Pour the dressing over the salad and toss to combine thoroughly.
- Serving – Serve the salad cold as a main course or side dish. Optionally garnish with additional cilantro leaves before serving.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 55g
- Fiber: 8g
- Sugar: 12g
- Protein: 10g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 6mg
- Iron: 15mg
FAQ- Mango Black Bean Quinoa Salad
Can I use a different type of grain instead of quinoa?
Yes, you can substitute quinoa with brown rice or couscous. Adjust cooking times according to the grain you choose.
How long can I store the salad in the refrigerator?
The salad can be stored in the refrigerator for up to three days. Be sure to give it a good toss before serving.
Can I make this salad ahead of time for a party?
Absolutely! This salad is perfect for make-ahead meals. Prepare it a day before and keep it chilled in the refrigerator.
Is there a way to make this salad spicier?
Yes, adding finely chopped jalapeño or a pinch of cayenne pepper to the salad mix can give it an extra kick.
What can I serve this salad with?
This salad pairs well with grilled chicken or fish. It can also be enjoyed on its own as a light and refreshing main course or side dish.
