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Southwestern Black Bean, Quinoa and Mango Salad
4.90
from
48
votes
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.
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Yield:
6
servings
Course:
Lunch, Salad, Side Dish
Cuisine:
American
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
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
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
- WW Points:
2