Go Back
Quinoa Salad with Black Beans, Mango, and Jalapeño
Print Recipe Pin Recipe
Course Salad
Cuisine Mexican
Servings 4 people

Equipment

  • Pot
  • Large Mixing Bowl
  • Small Bowl

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 mangoes, peeled and diced
  • 2 jalapeños, seeded and finely chopped
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Rinse the quinoa in a fine mesh strainer. Add it to a pot with the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
  • Place the cooled quinoa in a large mixing bowl. Add the black beans, diced mangoes, chopped jalapeños, red onion, and cilantro.
  • In a small bowl, whisk the lime juice, olive oil, salt, and black pepper until combined.
  • Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.

Notes

Prepare the salad up to a day in advance and store it covered in the refrigerator so the flavors have time to blend. Use one jalapeño if you prefer milder heat. Serve it at room temperature for potlucks, and stir once more before setting it out.
Course: Salad
Cuisine: Mexican
Equipment: Pot, Large Mixing Bowl, Small Bowl