April 14, 2010

Quinoa Salad With Black Beans & Mango

by IsaChandra

Serves 6
Total time: 15 minutes* || Active time: 15 minutes

This salad is incredibly versatile. The basic is idea is something sweet, something hearty and a little sumpin’ sumpin’ to pull it all together, in this case cilantro. The dressing is super simple; a little vinegar and oil. All of these components can be filled in by you like one big culinary mad lib.

Just off the top of my head, a great autumn salad might be wheatberries, apples, pecans (toasted, if you want to get crazy), red onions and a little fresh rosemary. Or how about peaches and basil in the summer? Spring is coming and if you find yourself stumped at the farmer’s market, picture my floating head above your shoulder going “graaaaaain salaaaaaad.” It’s creepy, but effective.

This recipe was originally published in Veganomicon.

*If you don’t have cooked quinoa on hand this will take more like an hour. Cool quinoa in a mesh strainer in the freezer, stirring often to hasten cooling.

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
A few leaves of lettuce for plating

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.

You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.



  • December 2, 2011 at 12:03 am: haal0702

    This stuff is fucking great!

  • March 6, 2012 at 5:22 pm: X

    YUM!! Just made this and had to make a few substitutions for what I had….used couscous in place of quinoa and parsley for the cilantro and it still turned out great! The mango is key for this dish and I know, the cilantro would have really made it, as mango mixed with cilantro and onions is awesome! Thanks for a great website and recipe! Love all your recipes!

  • March 6, 2012 at 7:41 pm: CiCi

    Great recipe!! Loved it, also keeps well in the refrigerator for a few days

  • April 21, 2012 at 12:33 am: Marie

    Super-awesome, loved by all my party guests and myself <3 And super-simple, too!

  • June 22, 2012 at 3:58 pm: Alli

    Yummo! Fresh bright flavors perfect for a hot summer day!

  • July 13, 2012 at 12:13 am: Sarah

    I must agree. I just made this and it is effen amazing!!! I subbed good evoo for grapeseed oil, but everything else the same. Keep the excellent recipes coming :-)

  • July 19, 2012 at 7:54 pm: C

    The changes I made were: evoo, cider vinegar (because those were what I had) and half of of the cilantro and scallions called for. The result tasted too much of cilantro and scallions for my personal liking so I added about 1/2 cup more quinoa. My husband thought it’s okay. My 9-year-old daughter (who loves quinoa, black beans, and mango) asked me to only mix quinoa with rice next time Next time I ‘ll try using lemon juice instead of vinegar, less cilantro and scallions, more mango and quinoa.

  • July 24, 2012 at 4:32 am: Jenn

    Amazing and easy! My meat eating husband LOVES this recipe. It’s in my rotation and I make it at least once a month. Taking it camping with us in a few weeks too!

  • September 3, 2012 at 6:16 pm: beershevaboheme6

    I made this the other night, using couscous instead of quinoa, apple cider vinegar, white onion (just what I had) and fresh mint instead of cilantro. It was super yummy. I served it up at a dinner party and got multiple accolades. It was the first side to go!

  • September 25, 2012 at 1:15 am: mommajoan

    just made this! lacking lettuce, I made a wrap using organic whole wheat tortillas. freakin a maz ing!

  • November 29, 2012 at 9:16 am: Claingbot

    Delicious. Perfect for a (very) hot spring night. I wasn’t expecting it to be anywhere near as good as it was. Next time I might throw a few almonds and/or sunflower seeds in for crunch.

  • December 8, 2012 at 4:29 pm: Arminda

    I made this for Thanksgiving and there weren’t any mangos at the market, so I subbed pomegranate and a blueberry pomegranate red wine vinegar and it was fantastic!!!

  • January 3, 2013 at 8:24 pm: Erica

    This was great. I even brought all of the leftovers for lunch leaving none for my partner

  • May 1, 2013 at 4:44 pm: Katherine

    Great recipe! I made a few tweaks: added two stacks of thin sliced celery for added crunchiness; 2 diced Mango’s instead of one; one extra tablespoon of grapeseed oil & red wine vinegar; & added addition salt to our tastes.

  • May 12, 2013 at 4:23 pm: Lindsay V.

    This is so delicious. I just made it for a family party where I was the only vegan and everyone loved it!! The only change I made was I used olive oil instead of grapeseed oil, and it tasted exquisite.

  • June 26, 2013 at 5:28 am: katie

    We make this usually once a week! We use it for lunches and everyone is always covetous of it at work. Our only sub was olive oik instead of grapeseed.

  • September 1, 2013 at 10:50 pm: Jennifer

    Another winner! Brown bag lunches will be awesome this week.

  • December 18, 2013 at 4:59 pm: thedorkygirl

    Love this salad! I found a variant recipe a year and a half ago on another site ( laurelofleaves.com/2012/06/mango-black-bean-quinoa-salad ), and I substituted kiwi. Pain in the butt to peel and dice, but a great substitution for those allergic to mango!