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mango and black bean quinoa salad


For the salad:

  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable broth water will work too
  • 1 red bell pepper seeds and white parts removed, diced
  • 1 mango peeled cut into little chunks
  • 1/2 cup chopped cilantro
  • 1 15 ounce can black beans, drained and rinsed
  • 1/4 red onion finely diced

For the dressing:

  • 4 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • salt and pepper to taste


  • Cook quinoa according to package. Typically this involves combining quinoa with broth/water in a saucepan, bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes, until all liquid is absorbed.
  • In large bowl, combine quinoa, red pepper, mango, cilantro, black beans, and red onion.
  • To the bowl add the red wine vinegar, olive oil, lime juice, and salt and pepper.
  • Stir to combine well.
  • Eat immediately or store in refrigerator in an air-tight container.
  • Enjoy!