Quinoa Mango Black Bean Salad

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

1. Rinse the quinoa thoroughly under cool water using a fine mesh strainer. Soak for 5 minutes, then drain.

2. 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.

3. Remove from heat, fluff with a fork, and let quinoa cool to room temperature (or refrigerate ahead of time).

4. In a large bowl, combine the cooked quinoa (about 2 cups) with black beans, mango, red bell pepper, green onions, and cilantro.

5. 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.

6. Pour the dressing over the salad and toss well to combine.

7. Refrigerate for at least 1 hour before serving to allow flavors to blend.