Quinoa, Black bean and Mango Salad

By mm_food4me

Ingredients

• 1 mango, peeled and diced small
• 1 red pepper, seeded and diced as small as you can get it
• 1 cup chopped scallions
• 1 cup chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 2 tablespoons grapeseed oil
• 1/4 teaspoon salt
• 2 cups cooked quinoa, cooled
• 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
• A few leaves of lettuce for plating

Details

Servings 6
Adapted from theppk.com

Preparation

Step 1

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.

You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.

YUM!! Just made this and had to make a few substitutions for what I had….used couscous in place of quinoa and parsley for the cilantro and it still turned out great! The mango is key for this dish and I know, the cilantro would have really made it, as mango mixed with cilantro and onions is awesome! Thanks for a great website and recipe! Love all your recipes!

The changes I made were: evoo, cider vinegar (because those were what I had) and half of of the cilantro and scallions called for. The result tasted too much of cilantro and scallions for my personal liking so I added about 1/2 cup more quinoa. My husband thought it’s okay. My 9-year-old daughter (who loves quinoa, black beans, and mango) asked me to only mix quinoa with rice next time Next time I ‘ll try using lemon juice instead of vinegar, less cilantro and scallions, more mango and quinoa.

Amazing and easy! My meat eating husband LOVES this recipe. It’s in my rotation and I make it at least once a month. Taking it camping with us in a few weeks too!

just made this! lacking lettuce, I made a wrap using organic whole wheat tortillas. freakin a maz ing!

Great recipe! I made a few tweaks: added two stacks of thin sliced celery for added crunchiness; 2 diced Mango’s instead of one; one extra tablespoon of grapeseed oil & red wine vinegar; & added addition salt to our tastes.

We make this usually once a week! We use it for lunches and everyone is always covetous of it at work. Our only sub was olive oik instead of grapeseed.