Quinoa Mango Black Bean Salad

This vibrant quinoa mango and black bean salad bursts with color and fresh flavor. Hearty grains, juicy fruit, and plant-based protein come together in a simple bowl that checks all the boxes for a satisfying Tex-Mex inspired meal. Perfect for a wholesome lunch or a refreshing dinner, it is a regular favorite around here especially when I crave something bright and nourishing without much fuss.

I first made this on a hot summer afternoon when I needed something fast yet filling. Since then my friends always request this at potlucks because it looks gorgeous and everyone feels good after eating it.

Ingredients

• Quinoa: rinsed to remove any bitterness choose a white or tricolor variety for a nuttier taste
• Black beans: canned and rinsed for ease look for BPA free lining and low sodium
• Mango: ripe and diced for juicy sweetness choose fruit that yields slightly to gentle pressure
• Red bell pepper: diced for crunch and color opt for glossy firm peppers
• Cherry tomatoes: halved for freshness choose sweet ripe small tomatoes
• Red onion: finely chopped for sharpness select onions with no bruising
• Cilantro: chopped for herby brightness use leaves and tender stems
• Avocado: diced for creaminess look for avocados that are just soft to the touch
• Olive oil: extra virgin for the dressing pick a fruity fragrant oil
• Lime juice: freshly squeezed for tanginess roll limes before squeezing for maximum juice
• Honey or agave syrup: to balance the tart flavors choose pure options
• Garlic: finely minced for a savory kick fresh garlic blends in best
• Cumin and chili powder: for warmth and a touch of smoky heat choose ground spices with a fresh aroma
• Salt and black pepper: to taste use sea salt or kosher salt if possible

Step-by-Step Instructions

Cook the Quinoa:

In a medium saucepan bring two cups of water to a boil. Add rinsed quinoa then reduce the heat to low cover with a lid and simmer for about fifteen minutes until all water is absorbed. Take off the heat let sit covered for five minutes then fluff with a fork and allow to cool to room temperature. Letting it cool helps prevent the salad from becoming soggy.

Prepare the Salad Base:

In a large mixing bowl combine the cooled quinoa black beans mango red bell pepper cherry tomatoes red onion and cilantro. Toss gently to blend the ingredients without mashing any of the components. The colors and textures should be even throughout the bowl.

Make the Dressing:

In a small bowl or jar whisk together the olive oil lime juice honey or agave minced garlic cumin chili powder salt and black pepper. Whisk until the mixture looks creamy and emulsified so that every bite gets equal flavor.

Dress the Salad:

Pour the dressing over the mixed salad ingredients. Using a large spoon gently toss everything together until all pieces are well coated. This allows the seasoning to soak into each bite and brings the flavors together.

Add the Avocado:

Just before serving add the diced avocado and carefully fold it into the salad. Doing this at the last moment prevents the avocado from breaking down and browning while keeping its creamy freshness.

Final Taste and Serve:

Taste the salad and adjust for salt lime or heat as desired. Serve chilled or at room temperature depending on your mood. The salad is even better after it sits for a short while so the flavors meld.

Save

The mango is always my favorite element here juicy and golden with a sweetness that pairs so well with the black beans and lime. Last summer my daughter and I made a double batch to bring on a picnic and it was the first bowl to disappear everyone kept coming back for seconds.

Storage tips

This salad keeps well in the fridge for up to three days if stored in an airtight container. If you are making it ahead for meal prep wait to add the avocado until just before serving to keep it from browning. If you want it extra fresh squeeze a little extra lime juice over the top before sealing the container.

Ingredient substitutions

If mango is out of season swap in diced pineapple or even peaches for a similar tropical note. Chickpeas work well instead of black beans if that is what you have on hand. For a different grain try using farro or brown rice but adjust cooking time as needed.

Serving suggestions

Serve this salad as a hearty main bowl or as a colorful side dish with tacos or enchiladas. For a larger crowd double the recipe and serve with corn chips for scooping. If you eat animal protein add grilled chicken or shrimp on top for a Tex-Mex inspired protein bowl.

Save

Cultural and historical context

Quinoa comes from the Andes and has been prized for thousands of years as a nourishing staple. Combining it with black beans and sweet fruit echoes modern Tex-Mex flavors while also bringing together classic Latin American ingredients. It is a true fusion salad that bridges several food traditions.

Recipe FAQs

→ How do I cook quinoa for this salad?

Rinse quinoa well, then simmer with water for 15 minutes. Remove from heat, cover, let steam for 5 minutes, and fluff with a fork.

→ Can this dish be made ahead?

Yes, prepare in advance and mix in the diced avocado just before serving to keep it fresh and bright.

→ What can I substitute for mango?

Pineapple works nicely for a tropical variation, offering a sweet-tart flavor similar to mango.

→ What makes this dish Tex-Mex inspired?

The combination of black beans, chili powder, cumin, and lime creates classic Tex-Mex flavor profiles in every bite.

→ How can I add extra heat?

Add finely chopped jalapeño or a pinch of cayenne pepper to the salad or dressing for a spicier kick.