Quinoa Mango Black Bean Salad (Print Version)
A fresh Tex-Mex salad with quinoa, mango, black beans, and zesty lime dressing, perfect for a nourishing meal.
# Ingredients:
→ Grains
01 -
1 cup quinoa, rinsed
02 -
2 cups water
→ Vegetables & Fruit
03 -
1 large ripe mango, peeled and diced
04 -
1 red bell pepper, diced
05 -
1 cup cherry tomatoes, halved
06 -
1/2 medium red onion, finely chopped
07 -
1/4 cup fresh cilantro, chopped
08 -
1 avocado, diced
→ Beans
09 -
1 can (425 g) black beans, rinsed and drained
→ Dressing
10 -
3 tablespoons extra-virgin olive oil
11 -
2 tablespoons freshly squeezed lime juice
12 -
1 tablespoon honey or agave syrup
13 -
1 small garlic clove, finely minced
14 -
1/2 teaspoon ground cumin
15 -
1/4 teaspoon chili powder
16 -
Salt, to taste
17 -
Black pepper, to taste
# Steps to Follow:
01 -
Bring 2 cups of water to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce heat to low, cover, and gently simmer for 15 minutes until fully absorbed. Remove from heat, keep covered for 5 minutes, then fluff grains with a fork and allow to cool to room temperature.
02 -
In a large mixing bowl, add cooled quinoa, black beans, diced mango, red bell pepper, cherry tomatoes, red onion, and cilantro. Mix gently to evenly distribute.
03 -
In a small bowl or jar, whisk together extra-virgin olive oil, lime juice, honey or agave syrup, minced garlic, ground cumin, chili powder, salt, and pepper until fully emulsified.
04 -
Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 -
Just before serving, carefully fold in the diced avocado. Taste and adjust seasoning if desired. Serve chilled or at room temperature.
# Additional Notes:
01 -
For extra spiciness, add finely chopped jalapeño or a pinch of cayenne pepper.
02 -
For a tropical variation, substitute mango with diced pineapple.
03 -
To prepare in advance, add avocado just before serving to maintain freshness.
04 -
Complements grilled chicken or fish if not following a vegetarian diet.