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This bright and nourishing quinoa salad is loaded with black beans, juicy mango, and creamy avocado for a refreshing meal that’s both satisfying and delicious. Bursting with color and packed with nutrients, it’s the perfect option for a quick lunch, potluck side, or light dinner.
The combination of sweet fruit, savory beans, and tangy dressing makes each bite a flavorful experience you won’t forget.
Why You’ll Love This Recipe
- Vibrant & Fresh: Colorful mango, bell peppers, red onion, and fresh herbs bring a burst of brightness to your plate.
- Protein-Packed: Quinoa and black beans come together for a hearty, plant-based protein source.
- Easy to Customize: Add chickpeas, swap the veggies, or spice up the dressing—this recipe is endlessly adaptable.
- Meal Prep Friendly: Make it ahead of time and enjoy it throughout the week.
- Naturally Gluten-Free & Vegan: A wholesome choice for various dietary needs.
What to Serve with Quinoa Black Bean Salad
- Fresh Salsa or Guacamole: If you love the extra flavor, serve it with your favorite dips.
- Tortilla Chips or Pita Bread: Add a crunchy element to scoop up every bite.
- Grilled Protein: Pair with chicken, tofu, or shrimp for extra protein.
- Side of Greens: A simple mixed green salad or steamed veggies complement this dish.
Ingredient Breakdown
- Dressing (Olive Oil & Lime Juice): A simple, tangy dressing that ties all the flavors together.
- Quinoa: A gluten-free grain that’s high in protein and provides a nutty flavor.
- Black Beans: Adds heartiness, fiber, and a savory note.
- Mango: Brings natural sweetness and a tropical twist to balance the savory elements.
- Avocado: Contributes creamy texture and healthy fats.
- Bell Peppers: Adds crunch and vibrant color; use red, yellow, or orange for extra brightness.
- Red Onion: A sharp bite that contrasts with the sweet mango.
- Chickpeas (Optional): Extra plant-based protein and texture.
- Microgreens or Fresh Herbs: For garnish and a touch of freshness.
Pro Tip Before Starting
Rinse your quinoa thoroughly under cold water before cooking. This removes the natural coating called saponin, which can give quinoa a bitter taste.
Quinoa Black Bean Salad
A colorful, protein-packed salad featuring fluffy quinoa, sweet mango, creamy avocado, and savory black beans, all tossed in a tangy lime dressing.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced mango (fresh or thawed if frozen)
- 1 avocado, diced
- 1 bell pepper (red, yellow, or orange), diced
- 1/2 cup chopped red onion
- 1/2 cup cooked chickpeas (optional)
- Handful of microgreens or chopped fresh cilantro for garnish (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, lime juice, cumin (if using), salt, and black pepper. Adjust seasonings as desired.
- Assemble the Salad: In a large bowl, combine the cooked and slightly cooled quinoa with black beans, diced mango, avocado, bell pepper, red onion, and chickpeas (if using). Drizzle the dressing over the salad and gently toss to coat all the ingredients.
- Garnish & Serve: Top with microgreens or chopped fresh cilantro for extra color. Serve immediately or chill in the fridge for an even more refreshing taste.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. For the best freshness, add the avocado just before serving.
- Make-Ahead: Cook the quinoa in advance and store it in the fridge, then assemble everything when you’re ready to eat.
- Gluten-Free Option: Quinoa is naturally gluten-free, but always check labels on additional ingredients.
- Vegan Option: Already vegan-friendly—just make sure to use vegetable broth if you’re cooking the quinoa in broth.
- Extra Protein: Feel free to toss in more beans, tofu, or tempeh for a protein boost.
Pro Tip After Preparing
If you’re meal-prepping, add the diced avocado right before serving or squeeze a little extra lime juice on it to prevent browning.
Frequently Asked Questions
Can I use canned mango or frozen mango?
Yes! Fresh mango is ideal for sweetness and texture, but canned (drained) or thawed frozen mango can also work in a pinch.
Can I add other vegetables?
Absolutely! Cucumbers, tomatoes, or corn would all make great additions.
How do I keep the avocado from browning?
Toss avocado pieces with a bit of lime juice or lemon juice before adding to the salad.
Can I serve this warm?
You can, but it’s typically served chilled or at room temperature. If you prefer it warm, simply toss the ingredients together while the quinoa is still slightly warm.
Wrapping it up
Enjoy a burst of flavor and nutrition with this Healthy Quinoa Black Bean Salad with Mango and Avocado.
The sweet mango, creamy avocado, and hearty black beans pair perfectly with fluffy quinoa, creating a balanced meal that’s both refreshing and satisfying.
Whether you’re whipping it up for a quick lunch, a potluck, or a light dinner, this colorful salad is sure to impress.
