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Southwest Black Bean Quinoa Mango Salad

URL: https://sharonpalmer.com/southwestern-black-bean-quinoa-and-mango-salad-vegan-gluten-free-aug-17-17/

Ingredients

The salad

  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 cup cooked quinoa
  • 1 cup frozen corn, thawed
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh (or frozen) mango
  • ¼ cup finely chopped red onion
  • ½ cup chopped fresh cilantro (or 2 teaspoons dried)
  • 1 small jalapeno pepper, seeded and finely diced

The vinaigrette

  • Juice from 1 medium lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground turmeric

Instructions

  1. Combine the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeno in a mixing bowl.
  2. In a separate bowl, whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric.
  3. Drizzle the vinaigrette over the salad mixture and toss to combine.
  4. Refrigerate the salad until ready to serve.

Nutrition Facts (estimated)

Servings
6
Calories
164
Total fat
4g
Total carbohydrates
27g
Total protein
6g
Sodium
93mg
Cholesterol
0mg

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