2cupscooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce)canblack beans, drained and rinsed
1mediummango, peeled and diced
1red bell pepper, diced
4green onions, white and green parts thinly sliced
½cupchopped fresh cilantro
4tablespoonred wine vinegar
3tablespoonsextra virgin olive oil
1-2tablespoonsfresh lime juice
½teaspoonkosher salt
¼teaspoonblack pepper
Instructions
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.
Notes
Quinoa: 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).