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
- 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
- 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
- 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.
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Photo credit: Jess Larson
268 comments on “Southwestern Black Bean, Quinoa and Mango Salad”
Very tasty and healthy! The whole family enjoyed it. Some use the salad as a filling for soft tacos in corn tortillas. I used lime rather than lemon.
So amazing!!! Didn’t have fresh mango so used frozen – delicious!!!
I wanted something different for lunch. Used shell macaroni in place of quinoa and black beans because it was what I had. It was Excellent!! I also did add a little salt at the end. Can’t wait to share this with my family!
This was delicious! I totally forgot to add the cilantro (even though I bought it) and it was still yummy. Thumbs up from the kids too.
Looks good looking forward to making it
I absolutely love this dish. I’ve made it so often over the years. The flavours all meld together perfectly and the end result is delicious. Excellent side dish, lunch, snack or for whatever it is you need.
Thank you Gina for making healthy taste delicious and for sharing with those of us who have relied on your expertise for years.
Omg! I was very skeptical about this recipe but it’s delicious!!!! I just added lettuce to it and perfection!!
I am a gluten free vegetarian and this is perfect for lunch.
I made this today and it is absolutely delishcious. Wondering if it can be frozen as I will be the only one wating it?
This is my new summer go-to. I am breastfeeding so I am trying to eat very nutritiously and this salad is bursting with flavor. It’s super refreshing. I added more cilantro and went the extra mile and roasted some ears of corn on the grill and used that instead of canned. For the dressing, I think using a lime over a lemon really elevates the flavor. I only used 1T evoo. I am thinking of marinating shrimp in TJ’s chili-lime seasoning and adding for a complete meal. Thank you Gina for this winner!
Love this recipe. Refreshing and flavorful .
My new favorite dinner! Absolutely amazing. My one change was to only add 1/2 cup of cooked quinoa. I served in bowls with a piece of grilled blackened salmon on top. A crave worthy dinner and so healthy!!! I can’t wait to have this again.
I like making a double batch of this on Sundays and having it for lunch for a few days. It takes my husband and I about 45 mins of working together to chop everything, but I’m pretty careful with the peppers to remove ribbing and seeds so the fella can handle the spice. I agree that it tastes even better after a day in the fridge. Might try it with garlic powder instead of minced garlic next time, which would cut down on prep time and would mix better in the sauce than the raw garlic does.