Fiesta Mango Black Bean Quinoa Salad PT25M https://img5.recipesrun.com/201907/2019/1008/7a/f/143129/300x200x50.jpg 4 servings Ingredients: 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

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.

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Fiesta Mango Black Bean Quinoa Salad

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.
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
Tracy Tracy
647 Recipes
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