A vibrant, nutrient-packed salad combining protein-rich quinoa and black beans with a zesty mango salsa that delivers tropical flavors and satisfying textures in every bite.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 480ml low-sodium vegetable broth
- 800g black beans, drained and rinsed
- 300g ripe mangoes, diced
- 150g red bell pepper, diced
- 200g cucumber, diced
- 80g red onion, finely diced
- 40g fresh cilantro, chopped
- 15g jalapeño pepper, seeded and minced
- 90ml fresh lime juice (about 3 large limes)
- 45ml extra virgin olive oil
- 15ml apple cider vinegar
- 15ml honey (or maple syrup for vegan)
- 5g ground cumin
- 3g chili powder
- 6g kosher salt
- 2g freshly ground black pepper
- 200g ripe avocado, diced (for serving)
- 1 lime lime wedges, for serving
Instructions
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In a medium saucepan, bring 480ml low-sodium vegetable broth to a boil. Add 200g quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
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Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a large plate to cool to room temperature, about 15 minutes.
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While quinoa cools, prepare the mango salsa by combining 300g ripe mangoes, 150g red bell pepper, 200g cucumber, half of the 80g red onion, half of the 40g fresh cilantro, and 15g jalapeño pepper in a large bowl.
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In a small bowl, whisk together 90ml fresh lime juice (about 3 large limes), 45ml extra virgin olive oil, 15ml apple cider vinegar, 15ml honey (or maple syrup for vegan), 5g ground cumin, 3g chili powder, 6g kosher salt, and 2g freshly ground black pepper until well combined.
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Add the cooled quinoa and 800g black beans to the mango salsa mixture. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
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Add remaining 80g red onion and 40g fresh cilantro, tossing once more. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
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Let the salad rest for at least 30 minutes at room temperature to allow flavors to meld. For best results, refrigerate for 2-4 hours before serving.
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Just before serving, gently fold in 200g ripe avocado to prevent it from browning and becoming mushy. Serve with 1 lime lime wedges on the side.
Tips
Perfect Quinoa Texture: Rinse quinoa thoroughly under cold water until water runs clear to remove the natural saponin coating that can make it taste bitter. Toast quinoa in a dry pan for 2-3 minutes before cooking for extra nutty flavor.
Mango Selection: Choose mangoes that yield slightly to gentle pressure but aren't overly soft. The flesh should be sweet and fragrant. If mangoes are too firm, let them ripen at room temperature for 2-3 days.
Make-Ahead Magic: This salad actually improves with time as flavors develop. Make up to 2 days ahead, but add avocado only when ready to serve to maintain freshness and prevent browning.
Spice Level Control: Adjust heat by controlling jalapeño seeds - remove all seeds for mild heat, keep some for medium, or add an extra jalapeño for those who like it spicy.
Protein Boost: Add grilled shrimp, chicken, or tofu to transform this side salad into a complete main dish. Hemp seeds or pumpkin seeds also add protein and crunch.
Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. The salad may release some liquid - simply drain before serving or stir to redistribute.
Seasonal Variations: In winter, substitute mango with diced pineapple or orange segments. In summer, add fresh corn kernels or diced peaches for seasonal variety.