Fiesta Mango Black Bean Quinoa SaladPT25Mhttps://img5.recipesrun.com/201907/2019/1008/7a/f/143129/300x200x90.jpg 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.4 servings
Ingredients:
ground black pepper1/2 tsp. salt1 clove garlic, minced1/2 tsp. chipotle chili powder1 tsp. dijon mustard2 tbsp. freshly squeezed lime juice2 tbsp. olive oil pepitas1 jalapeno, seeded and diced1/4 cup finely diced red onion1/2 cup diced cilantro1 avocado, diced1 red bell pepper, diced1 mango, diced 15 oz. black beans1 1/2 cups water3/4 cup uncooked quinoa
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.
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01
Information
Gradeeasy
Serving
4 servings
Calorie415 Kcal
Prep Time10 Mins
Cook Time15 Mins
Total Time25 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
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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.