Fiesta Mango Black Bean Quinoa Salad

By Tracy

4 Person

25 Minutes

415 Calories

This mango black bean quinoa salad is a recipe I know my mom would just adore. It’s simple, beautiful, seasonal and stays good for days. It tastes like a little fiesta in your mouth. It’s vegetarian, healthy and perfect for packing for lunches. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.

Ingredients

Honey Lime Chipotle Dressing

ground black pepper
1/2 tsp. salt
1 clove garlic, minced
1/2 tsp. chipotle chili powder
1 tsp. dijon mustard
2 tbsp. freshly squeezed lime juice
2 tbsp. olive oil

pepitas
1 jalapeno, seeded and diced
1/4 cup finely diced red onion
1/2 cup diced cilantro
1 avocado, diced
1 red bell pepper, diced
1 mango, diced
15 oz. black beans
1 1/2 cups water
3/4 cup uncooked quinoa

Method

01

Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove the pot from heat and fluff quinoa with a fork.
02

While the quinoa is cooking, chop all your fruits and veggies. Once done, add them to a large bowl along with your cooked quinoa.
03

In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt, and pepper.
04

Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you’d like.
05

Serve at room temp or cold. Salad with stay good for 4-5 days in the fridge.

Related Tags

Fiesta Mango Black Bean Quinoa Salad

4.7

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 415 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Honey Lime Chipotle Dressing

ground black pepper

1/2 tsp. salt

1 clove garlic, minced

1/2 tsp. chipotle chili powder

1 tsp. dijon mustard

2 tbsp. freshly squeezed lime juice

2 tbsp. olive oil

pepitas

1 jalapeno, seeded and diced

1/4 cup finely diced red onion

1/2 cup diced cilantro

1 avocado, diced

1 red bell pepper, diced

1 mango, diced

15 oz. black beans

1 1/2 cups water

3/4 cup uncooked quinoa

03 Method

Step 1

Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove the pot from heat and fluff quinoa with a fork.

Step 2

While the quinoa is cooking, chop all your fruits and veggies. Once done, add them to a large bowl along with your cooked quinoa.

Step 3

In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt, and pepper.

Step 4

Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you’d like.

Step 5

Serve at room temp or cold. Salad with stay good for 4-5 days in the fridge.

04 Author