Quinoa Salad With Black Beans & Mango
A Veganomicon classic that has been feeding people at cookouts, potlucks, and weekday lunches for fifteen years. Fresh mango, black beans, red pepper, and cilantro over fluffy quinoa with a simple red wine vinegar dressing. Every bite is a little sweet, a little tart, a little savory, and way more flavorful than you'd expect. Ready in 15 minutes if your quinoa is cooked.
Ingredients
- 1 mango peeled and diced small
- 1 red bell pepper seeded and diced as small as you can get it
- 1 cup scallions chopped
- 1 cup fresh cilantro chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons grapeseed oil (or olive 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
Instructions
- Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, 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.
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