Before You Dive Into This Delicious Recipe… 🍲

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Now… ready for the recipe? Let’s do this. 🌱

—Ali

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Quinoa Mango Black Bean Salad

Jul 18, 2025

Quinoa Mango Black Bean Salad

Serves: 4–6
Total Time: 35 minutes

A vibrant, protein-packed salad perfect for a BBQ. Sweet mango, hearty black beans, crisp bell pepper, and fresh herbs are tossed with quinoa and a tangy, oil-free vinaigrette. Perfect as a prep-ahead lunch, refreshing side dish, or light main dish.

Ingredients

⅔ cup dry quinoa
1 ⅓ cups water or vegetable broth
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced (just the green parts)
½ cup chopped fresh cilantro

Oil-Free Dressing

4 tablespoons red wine vinegar
2 tablespoons fresh lime juice (or to taste)
1 teaspoon maple syrup (optional, to balance acidity)
2–3 tablespoons water, to thin as needed
Salt and black pepper, to taste

Instructions

Rinse the quinoa thoroughly under cool water using a fine mesh strainer. Soak for 5 minutes, then drain.
In a small pot, combine quinoa and 1 ⅓ cups water or broth. Bring to a simmer, then reduce heat, cover, and cook for 15–20 minutes, or until the liquid is absorbed and quinoa is fluffy.
Remove from heat, fluff with a fork, and let quinoa cool to room temperature (or refrigerate ahead of time).
In a large bowl, combine the cooked quinoa (about 2 cups) with black beans, mango, red bell pepper, green onions, and cilantro.
In a small bowl or jar, whisk together the red wine vinegar, lime juice, maple syrup (if using), and enough water to create a smooth dressing. Season with salt and black pepper to taste.
Pour the dressing over the salad and toss well to combine.
Refrigerate for at least 1 hour before serving to allow flavors to blend.

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