This Southwestern Black Bean and Mango Quinoa Salad is a tasty way to add more fiber, vegetables, and plant-based foods to your diet.
Quinoa Mango Black Bean Salad
Quinoa, black beans, mango, and vegetables with cilantro and lime juice are a delicious combination perfect for a meatless lunch or as a side dish for dinner. It’s great for meal prep or serving at a party, too, since the flavors only improve the next day. And if you’re looking to add more fiber to your diet, this healthy quinoa salad is an excellent choice.
The Recipe That Got Me To Like Quinoa
This was the first quinoa recipe I tried that I loved, and it converted me! It’s from The Plant-Powered Diet by Sharon Palmer, RD, whom I met in California on a trip to visit the Dole farms years ago. It’s a great book if you’re interested in adding more vegetables and plant-based foods to your diet.
- Great for many diets: This high-fiber quinoa salad is gluten-free, vegetarian, vegan, and dairy-free.
- Quick: The longest part is cooking the quinoa, but the rest is just mixing and chopping, so it comes together fast.
- Customizable: Add chicken, swap out the vegetables, or skip any ingredients you don’t like.
Ingredients You’ll Need
You’ll need 1 cup of cooked quinoa, so cook ⅓ cup of dry quinoa. See the recipe card below for the exact measurements.
- Black Beans: Choose the ones without added salt. Rinse and drain them.
- Red or tri-color quinoa: I have instructions for cooking quinoa so it’s never soggy. The secret is not to follow the package directions, which typically call for more water than necessary. Also, let the quinoa cool before pouring on the dressing, so it doesn’t get mushy.
- Corn: Fresh summer corn is hard to beat, but if you’re short on time, buy frozen and thaw it first. If using fresh, there’s no need to cook it first, but you can grill or sauté it if you prefer. Canned corn also works in a pinch—just make sure to rinse and drain it.
- Vegetables: Chopped bell pepper and red onion add crunch.
- Mango gives the salad the perfect amount of sweetness. Buy a firm mango that gives a little when pressed. If it’s not ripe yet, leave it out on the counter for a couple of days.
- Cilantro for freshness
- Jalapeño for a touch of heat
- Quinoa salad dressing: Lime juice, olive oil, minced garlic, cumin, chili powder, and turmeric
How to Make Quinoa Salad with Black Beans and Mango
While the quinoa cooks, chop your vegetables and prepare the dressing. See the recipe card at the bottom for printable instructions.
- Mix all the salad ingredients in a bowl.
- Make the vinaigrette by whisking all those ingredients together in another bowl.
- Drizzle the dressing over the quinoa mixture and refrigerate until ready to serve.
Customize It
- Try a different grain, like farro or couscous.
- Vegetables: Use any color of bell pepper, replace red onion with shallots, or add cherry tomatoes or cucumber.
- Fruit: Use thawed frozen mango or substitute diced pineapple. If you don’t want the sweetness, try it with avocado for a similar texture.
- Acid: You can substitute lemon juice.
- Don’t like cilantro? Skip it and add chives.
- Cheese: Sprinkle crumbled cotija for a salty, creamy component.
- Make it spicier: Keep the seeds and ribs in the jalapeño. You can also leave it out if you prefer.
- Make it a meal by adding diced chicken (cook your own or buy a rotisserie chicken) or shrimp.
Serving Suggestions
Here are some recipe ideas to pair with this simple black bean quinoa salad.
Pair it with a protein to make it more filling
Serve it as a side with other Latin favorites
Quinoa FAQ
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 is packed with vitamin C, vitamin A, fiber, folate, iron, and lutein. So, it’s not just tasty–it’s also good for you.
This versatile seed comes in a variety of colors. The most common 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 rice substitute in dishes. Red and tricolor varieties work best in salads because they have a firmer texture and hold their shape without becoming too mushy.
Yes, quinoa is naturally gluten-free.
This quinoa salad actually tastes better after a day, once the flavors have melded. It will keep in the fridge for 3 to 5 days. I don’t recommend freezing it.
More Quinoa Recipes You’ll Love
If you want to experiment more with this nutrient-packed grain, try one of these healthy quinoa recipes.
- Mediterranean Quinoa Salad
- Protein Egg and Quinoa Jars
- Quinoa and Spinach Patties
- Beef Potato and Quinoa Soup
- Enchilada Quinoa Bake
Southwestern Black Bean, Quinoa and Mango Salad
Ingredients
- 15- ounce can black beans, no salt added, rinsed and drained
- 1 cup cooked quinoa, (red or tri-color)
- 1 cup fresh or frozen corn
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- ¼ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely diced
- juice from 1 medium lemon or lime
- 1 ½ tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp ground turmeric
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Nutrition
Photo credit: Jess Larson
