Southwestern Black Bean, Quinoa and Mango Salad

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This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet.

Southwestern Black Bean, Quinoa and Mango Salad

Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.

Is quinoa salad healthy?

Quinoa is rich in fiber, minerals, antioxidants and all nine essential amino acids, making it one of the healthiest and most nutritious foods. Add mango, black beans and bell peppers, and this quinoa salad packs with vitamin C, vitamin A, fiber, folate, iron and lutein, so it’s not just tasty, it’s also good for you.

What is the best color quinoa to use in quinoa salad?

This versatile seed comes in a variety of colors. The most common available are white, red, and tri-color which is a blend of white, red and black. White quinoa is the fluffiest so it’s best as a replacement in rice dishes. Red and tricolor work best in salads because they have a firmer texture and hold their shape without becoming too mushy.

How Long Does Quinoa Salad Last in the Refrigerator?

This quinoa salad actually tastes better after a day once the flavors meld. The salad itself comes together quickly, and will keep in the fridge for 3-5 days.

Is Quinoa Gluten-Free?

Yes, quinoa also happens to be naturally gluten-free.

This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California on a trip to visit the Dole farms. A great book if you’re are interested in adding more vegetables and plant-based foods to your diet.

More Quinoa Recipes

Print 4.88 from 32 votes Did you make this recipe? Leave a review » Southwestern Black Bean, Quinoa and Mango Salad Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet. Ingredients 15- ounce can black beans , no salt added, rinsed and drained

, 1 cup cooked quinoa (red or tri-color) , according to package directions

, 1 cup fresh or frozen corn

1 small red bell pepper , chopped

, 1 cup chopped fresh mango

1/4 cup finely chopped red onion

1/2 cup chopped fresh cilantro

1 small jalapeño pepper , seeded and finely diced

, juice from 1 medium lemon or lime

1 1/2 tbsp extra virgin olive oil

2 garlic cloves , minced

, 1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp ground turmeric Save Instructions Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss.

Refrigerate until ready to serve. Notes This recipe is from The Plant-Powered Diet by Sharon Palmer, RD Nutrition Serving: 1 cup , Calories: 164 kcal , Carbohydrates: 27 g , Protein: 6 g , Fat: 4 g , Sodium: 93 mg , Fiber: 7 g , Sugar: 11.5 g Blue Smart Points: 2 Green Smart Points: 4 Purple Smart Points: 1 Points +: 4 Keywords: mexican salad, Quinoa salad with black beans and mango, Southwestern Black Bean, Quinoa and Mango Salad

Photo credit: Jess Larson