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–+ servings
quinoa mango black bean salad

Quinoa Mango Black Bean Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cup water cold
  • 1 teaspoon salt divided
  • 1 can black beans 15 ounces; drained and rinsed
  • 1 large mango peeled and diced
  • 1 medium red bell pepper diced
  • 1 small red onion finely chopped
  • 1 medium avocado diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon lime juice freshly squeezed
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove bitterness.
  • Add the rinsed quinoa, water, and 1/2 teaspoon of salt to a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer the quinoa for 15 minutes or until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from the heat, keep covered, and let the quinoa rest for 5 minutes, then fluff with a fork and cool 5 minutes more.
  • While the quinoa cooks, drain and rinse the black beans and place them in a large mixing bowl.
  • Dice the mango, red bell pepper, and avocado, then finely chop the red onion and cilantro, and add them to the bowl with the black beans along with the cherry tomato halves.
  • In a medium mixing bowl, whisk together the olive oil, lime juice, honey, remaining 1/2 teaspoon salt, cumin, chili powder, and black pepper until emulsified.
  • Add the slightly cooled quinoa to the large mixing bowl with the vegetables and beans.
  • Pour the dressing over the salad and gently toss with a wooden spoon until everything is evenly coated.
  • Let the salad rest for 10 minutes at room temperature to allow the flavors to meld before serving, adjusting salt and lime juice to taste if needed.

Notes

For best results, use fully ripe but still firm mango and avocado so they hold their shape when tossed, and avoid overcooking the quinoa, which should be fluffy and not mushy. You can chill the salad for 30–60 minutes for a more refreshing flavor, but add the avocado just before serving to prevent browning. This dish is flexible: add corn, swap cilantro for parsley if you dislike cilantro, or increase the chili powder for more heat. It keeps well in the fridge for up to 2 days, making it ideal for meal prep, and tastes great served on its own, as a side with grilled proteins, or stuffed into lettuce leaves or tortillas.
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