Where has this quinoa salad been all my life?
I haven’t played around much with quinoa since this salad (which is utterly fantastic) so when my friend, Allyson, brought this particular Mango and Black Bean Quinoa dish to a church activity, I was excited to try it. You know…broaden my quinoa horizons a bit. So try it, I did. And after being blown away by the tremendous yumminess, I quickly spread the word around to the other ladies that the salad was absolutely horrific and inedible so I could eat the rest myself. Ok, so I didn’t really do that because it would be rude. But I wanted to. And might still if I ever see this salad at another function. Just watch me.
As much filler food as quinoa, the crunchy red peppers, hearty black beans, snappy green onions, fresh cilantro and sweet mango add texture and flavor that combine perfectly. A simple red wine vinaigrette moistens the salad and lends a deliciously tangy component to the already tasty and healthful salad.
Surprisingly, my not-so-adventurous husband loved this. I’m telling you, the way this salad all comes together makes it utterly irresistible. For me, it was the mango that brought it to the next level. I was hunting for those bits of juicy sweetness that offset the other savory ingredients perfectly. It’s glorious, my friends, just glorious.
P.S. Love me tender, even though I might not answer your emails and questions as quickly as normal – I’m on vacation with my family and will be checking in less frequently for a few more days.
Mango and Black Bean Quinoa Salad
Printable Version with Picture
Printable Version
*Note: The recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).
*Serves 4-6
INGREDIENTS:
2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, white and green parts thinly sliced
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
DIRECTIONS:
Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.
Recipe Source: from Ali Vincent found via Our Best Bites
{ 32 comments… read them below or add one }
Quinoa is most definitely a marvelous food – everything from its mouth feel to nutritional value. Lovely salad.
I JUST bought another box of quiona because I’m obsessed and need to experiement! Can’t wait to try this !
This salad looks so refreshing, Mel! Quinoa is really a super nutritional grain, and we all should eat more of it. I am excited to try this salad! I hope you are having fun on vacation!
I found this on Best Bites and made if for a 4th of July get-together. Everyone loved it. It is so yummy!
I’m really excited about this recipe! I tried the blackbean and corn quinoa salad you posted awhile ago, but I wasn’t in love with the cumin in that particular recipe. So I’ve been wondering what to do with the extra quinoa I have in the cupboard, but now I have another one to try!
I made this last night. It was wonderful! I didn’t add the salt, preferring to salt it on my plate, but found it really didn’t need any at all. Try it both ways! I had found it on Best Bites as well.
Yum – this looks excellent! I’m always looking for more quinoa recipes!
little confused about how to cook the quinoa…. do you cook it like you would rice?
ohhhh ya!
I made this a few weeks ago for a family dinner. It was perfect for my vegan/gluten free sister, and I loved it as well. I think I may just make some tonight.
Why, oh why didn’t I make a double recipe! This is sooo good! My teenagers loved it, too!
Wow. I wish the ladies at my church brought dishes like that. We normally get 4 or 5 weird jello and carrot things with mayo on top.
Wonderful colours! Love quinoa!!
Made this tonight for dinner. I couldn’t stop sampling it before it got to the table. Really, really, really good. I have never tried quinoa before and have no clue how to pronounce it. I’ve decided I love it! Thanks for the great recipe. I’m thinking of maybe adding avacado or cucumbers next time. I did add an extra mango b/c my mango was under-ripe.
Jan – each package of quinoa should come with cooking directions, but yes, it cooks a lot like rice.
Love your website. I found it a little over a month ago and we have tried almost 10 of your recipes and LOVE THEM ALL. My husband keeps asking, “Is this from that girl’s {YOU} website?” You’re a winner here.
This salad is wonderful. I made it without mangos b/c I didn’t have any and it was great. I even added it to my husband’s eggs for breakfast and added to my salad with chicken. Delightful. Thanks again.
p.s.- We too are in the midwest…Rochester, MN but originally from Mesa, AZ!
At the risk of sounding repetitive – this was SO good! The sweet juiciness of the mango and the crisp red pepper make it a real textural delight to eat and the flavors go great together. I served this with a bbq chicken quesadilla – great summer dinner. Thanks!
i eat a dish like this all the time, sans mango. i think the fruit would be a marvelous touch, both in flavor and color! lovely, mel.
This is a great little recipe! I just made it for a potluck/ birthday party tomorrow with friends who are vegan. I am always on the look out for things I can make for them when we have them over….this will be perfect! I did not have any quinoa but substituted whole wheat couscous that I had on hand (from TJ’s). Cooked the couscous with regular ol’ hot water instead of broth and the salad still has a ton of flavor. Also used some chopped red onions because I only had 2 green onions in the fridge. Thanks Mel.
I’ve been cooking quinoa (I pronounce it KEEN-wah) salads for a few years and am always looking for new recipes. This was so-so-so-so good–I couldn’t stop sampling it before dinner! Will double the batch next time for sure. Thanks for a great recipe!
mel, youre fab. but surely you knew that by now. had this tonight with grilled pork chops–delish! even my two y/o ate it…ok thats an exaggeration. she ate the mangoes, but still.
thanks for the perpetual awesomeness.
Darling website!! Thank you!!
Mel, my love for you just continues to grow. I can’t wait to try this beautiful salad.
Mel, could i sub balsamic vinegar for the red wine vinegar? Or will this through the flavor I’m trying to acquire?? All your recipes are making me soooo hungry, I can’t wait to get started! P.S. I keep eyeing the school yard cupcakes.. their evil power is taking over!!
Whitney – I think balsamic vinegar might overwhelm the other flavors of this salad since it’s a bit heavier than the red wine vinegar, plus the flavor profile of the balsamic doesn’t seem like it would fit the salad (in my opinion). Hope you find a way to make those cupcakes soon!
I followed your advice and the salad as i presumed, turned out delicious and delectable!! Thanks for getting back to me so fast!
Thanks so much for this delicious recipe! The mango I bought turned out to be very hard/not ripe so I used a fresh peach instead. Turned out great!
Wow there is some really cool stuff here
Last night I made the mango and black bean quinoa salad after stumbling upon your site. It was one of the most amazing side dishes I’ve ever tasted and my husband LOVED IT! Thank you so much. Can’t wait to try another recipe!
This is the best quinoa salad I have ever had. I could feel myself turning healthier as I ate it. I used canola oil instead of EVOO. It was enjoyed as a side at dinner and in pitas for lunch the next day. I can’t wait for some excuse to bring this salad to something like a potluck or BBQ.
This is the most flavorful salad. Both my husband and I consider it a fabulous lunch. I need to find some perfectly ripe mangoes and make it again!
Served this with marinated Grilled Island Chicken for a citrusy, delicious dinner with friends! I had frozen mango chunks from Trader Joe’s that I diced up – worked perfectly. Thank you!
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