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- 1 cup quinoa, thoroughly rinsed under cold water - 2 cups water or vegetable broth (for extra flavor) - 1 ripe mango, peeled and diced into bite-sized cubes - 1 can (15 oz) black beans, drained and thoroughly rinsed - 1 red bell pepper, finely diced - 1 small red onion, finely chopped - 1 cup corn (can use fresh kernels, frozen, or canned) - 1/4 cup fresh cilantro, chopped coarsely - Juice of 2 limes (about 1/4 cup) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Sea salt and freshly ground black pepper, to taste In this salad, quinoa stands out as the main ingredient. It adds a nice texture and a boost of protein. The bright mango adds sweetness, while black beans provide fiber and protein. Fresh veggies like bell pepper and onion give crunch and flavor. Corn adds a pop of sweetness and color. The dressing ties everything together. It combines lime juice, olive oil, cumin, salt, and pepper. This mix brightens the salad and enhances all the flavors. If you want to switch things up, try different grains. Brown rice or farro work well in this recipe. You can also use other beans, like chickpeas or kidney beans. Feel free to add more veggies. Chopped cucumber or shredded carrots can add more crunch. You might like to toss in some grilled chicken or shrimp for extra protein. You can change the dressing too. Swap lime juice for lemon juice or add some honey for sweetness. A dash of hot sauce can add a kick! {{ingredient_image_2}} First, rinse the quinoa. This step removes the bitter coating called saponin. Use a fine mesh strainer. Rinse it under cold water for about a minute. Next, choose your cooking method. You can use water or vegetable broth. Using broth adds more flavor to the quinoa. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of your choice of liquid. Bring it to a boil on medium-high heat. Once boiling, reduce the heat to low. Cover the pan with a lid and let it simmer. Cook for 15-20 minutes until all the liquid absorbs. Once done, remove it from the heat and let it cool slightly. While the quinoa cools, prepare the salad ingredients. Start by dicing the ripe mango into small cubes. Next, finely dice the red bell pepper and chop the red onion. Open the can of black beans and drain them. Rinse the beans under cold water. Then, measure out 1 cup of corn. You can use fresh, frozen, or canned corn. In a large mixing bowl, combine the diced mango, black beans, corn, red bell pepper, red onion, and chopped cilantro. Gently toss these ingredients to mix them well. Now, let’s make the dressing. In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, and 1 teaspoon of ground cumin. Add a pinch of sea salt and black pepper to taste. Mix until all the ingredients are combined. Once the quinoa has cooled to room temperature, use a fork to fluff it. Break apart any clumps. Add the fluffed quinoa to the bowl with the other salad ingredients. Drizzle the dressing over the salad and gently toss everything together. Make sure all the ingredients are coated well. Now, taste the salad. Adjust the seasoning if needed, adding more salt, pepper, or lime juice for extra flavor. For the best taste, cover the salad and chill it in the fridge for at least 30 minutes. This time helps the flavors blend and develop. To get quinoa just right, rinse it well. Rinsing removes the bitter coating. Use a fine mesh strainer for this. Cook the quinoa in water or vegetable broth for taste. To avoid mushy quinoa, stick to the 2:1 ratio of water to quinoa. Bring it to a boil, then reduce the heat. Cover and let it simmer for 15-20 minutes. After cooking, let it cool a bit. Fluff it with a fork gently. This helps to separate any clumps. Marinating adds depth to your salad. You can soak the black beans in lime juice for 30 minutes. This gives them a bright flavor. When mixing the dressing, taste as you go. If it’s too tart, add a pinch of sugar. If you need more heat, add a dash of cayenne. Adjust salt and pepper to suit your taste too. For a stunning presentation, use a large, colorful bowl. This makes your salad pop! Garnish with extra cilantro leaves for freshness. Add lime wedges for a splash of color. This makes each serving look inviting and fresh. Enjoy the vibrant mix of flavors and colors! Pro Tips Perfectly Cooked Quinoa: Rinse the quinoa thoroughly before cooking to remove the bitter saponins. This ensures a fluffy and delicious texture. Fresh Mango Selection: Choose a ripe mango that gives slightly when pressed. This indicates it is sweet and ready to be diced. Flavor Boost: For an extra flavor kick, consider adding a pinch of cayenne pepper or diced jalapeños to the salad for a spicy twist. Meal Prep Friendly: This salad stores well in the fridge for up to 3 days, making it a perfect option for meal prep. Just give it a good stir before serving. {{image_4}} You can add grilled chicken or shrimp to this salad. This makes the dish heartier and adds a nice flavor. Simply cook the meat until it's golden, then slice or cube it. Toss it in with the salad right before serving. If you're looking for a plant-based option, try tofu or tempeh. Both options soak up flavors well. For tofu, use firm or extra-firm types. Cut them into cubes and pan-fry until crispy. For tempeh, steam it first, then slice and sauté. This adds a great crunch and protein boost. Fresh seasonal fruits or vegetables can change the salad's taste. In summer, add diced peaches or strawberries for a sweet twist. In fall, roasted sweet potatoes or butternut squash work well. They add warmth and earthiness. You can get creative with each season. In winter, try adding pomegranate seeds for a pop of color. In spring, fresh herbs like basil or mint can brighten the dish. This keeps your salad exciting all year round. You can switch up the dressing for different flavors. Try using balsamic vinegar instead of lime juice for a tangy twist. Apple cider vinegar also adds a nice zing. For oils, swap olive oil for avocado oil or sesame oil. Each oil brings its own unique taste. You can also experiment with spices. Adding chili powder or smoked paprika can give the dressing a nice kick. Store your Mango Black Bean Quinoa Salad in an airtight container. This keeps it fresh longer. Make sure to seal it well to prevent air from getting in. The salad should stay in a cool, dark place like your fridge. The salad lasts about 3 to 5 days in the fridge. After that, the ingredients may lose their taste and texture. If you want to freeze it, keep in mind that quinoa can change texture. To freeze, place the salad in a freezer-safe container. It will stay good for about 1 month. When ready to eat, thaw it in the fridge overnight. You can use several grains instead of quinoa. Some great options include: - Brown rice - Farro - Couscous - Bulgur wheat These grains all have a nice texture and flavor. Brown rice is chewy and hearty. Farro has a nutty taste. Couscous cooks quickly and is light. Bulgur wheat is quick and tasty. Each choice brings its charm to the salad. Yes, you can make this salad ahead of time. Here are some best practices: - Prepare the quinoa and let it cool. - Mix the salad ingredients without the dressing. - Store it in the fridge for up to 24 hours. - Add the dressing just before serving. This keeps the salad fresh and crunchy. The flavors will blend nicely overnight. You can enjoy a quick meal on busy days. Yes, Mango Black Bean Quinoa Salad is vegan. It contains no animal products. The main ingredients are fruits, veggies, and grains. You can enjoy it without worry. It’s a perfect dish for everyone. This blog post covered the delicious Mango Black Bean Quinoa Salad. We explored key ingredients, substitutions, and preparation steps. I shared tips for perfecting quinoa and dressing variations. You can customize your salad with extra protein or seasonal produce. Remember, proper storage keeps it fresh for later. Enjoy experimenting with flavors and variations. This salad is versatile and healthy, a great choice for any meal.

Mango Black Bean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, black beans, mango, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Fusion
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed under cold water
  • 2 cups water or vegetable broth
  • 1 piece ripe mango, peeled and diced into bite-sized cubes
  • 1 can black beans, drained and thoroughly rinsed
  • 1 piece red bell pepper, finely diced
  • 1 small red onion, finely chopped
  • 1 cup corn
  • 1/4 cup fresh cilantro, chopped coarsely
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • to taste sea salt and freshly ground black pepper

Instructions
 

  • In a medium-sized saucepan, combine the rinsed quinoa and your choice of water or vegetable broth. Bring to a rolling boil over medium-high heat, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until all liquid is absorbed and the quinoa has plumped up. Once cooked, remove from heat and set aside to cool slightly.
  • In a large mixing bowl, combine the diced mango, black beans, red bell pepper, red onion, corn, and chopped cilantro. Gently toss the ingredients together to ensure an even distribution.
  • In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, and a pinch of sea salt and black pepper. This will be your dressing. Mix until well combined.
  • Once the quinoa has cooled to room temperature, use a fork to fluff it up and break apart any clumps. Add the fluffed quinoa to the mixing bowl with the vegetable and bean mixture.
  • Drizzle the dressing over the quinoa salad and gently toss everything together, ensuring that all ingredients are coated evenly.
  • Taste the salad and adjust seasoning as needed. If you prefer, add extra salt, pepper, or lime juice to enhance the flavors.
  • For the best taste, cover and chill the salad in the refrigerator for at least 30 minutes, allowing the flavors to meld and develop.

Notes

For an appealing presentation, serve the salad in a large, vibrant bowl. Garnish with extra cilantro leaves and lime wedges.
Keyword healthy, mango, quinoa, salad, vegan