This black bean and quinoa salad with mango and avocado is a delicious side salad for potlucks, parties and summertime picnics, and the leftovers make a healthy vegan lunch.

side view of the quinoa salad before it is mixed up

Ingredients For This Recipe

Quinoa

Start with raw dry quinoa and rinse it. unless the package says that it is pre-rinsed it is best to rinse it first to remove any residue that will taste bitter. To do so, place it in a fine mesh sieve and let cool water run through it for a minute or two. Once the bubbles subside it is cleaned off. 

Garlic

I use grated garlic for the dressing for this salad. I like the way it melts into the dressing and doesn’t leave any big chunks. 

Extra-virgin olive oil

Freshly squeezed lime juice

Because this salad has a mexican theme to it, I chose lime juice as the acid for the dressing. Taking the time to juice the lime from fresh makes a big flavor difference. 

Cumin

To add earthy Mexican flavor to the dressing I also added in ground cumin. 

Salt

I salted the dressing heavily to make it easier. So no need to salt the quinoa as it cooks. 

Canned or cooked black beans

For ease I like to use canned beans. Just make sure to drain them and rinse them clean. you can also use 1 1/2 cups of cooked beans if you like to cook beans from dry. 

Mango

The mango makes this salad so special. Peel it with a vegetable peeler and cut the mango into dices. 

Red bell pepper

For more texture and color, I added in chopped bell pepper. Feel free to choose another pepper color if you do not like red pepper. 

Jalapeno pepper

For fresh spicy taste I also added in a fresh jalapeno. If you do not like spicy food, eliminate the seeds, or you can omit the chile all together. If you can’t find/ don’t have a jalapeno, sub in a pinch or two of cayenne or chipotle chile powder. 

Cilantro

I adore cilantro and love adding it into Mexican influenced recipes. I love the fresh taste it adds to this salad. If you do not like it, skip it. No need to sub in another herb.

Mint

A little bit of mint goes a long way in this recipe. Just 1/4 cup adds a unique flavor that is a fun combination with the mango and cilantro. 

Avocado

The avocado adds creamy texture and richness to this otherwise texturally rustic and brightly seasoned salad. 

How To Make This Recipe

  1. Bring quinoa and water to a boil in a medium saucepan, cover, reduce heat to low to maintain a gentle simmer, and cook until the germ has burst and the water is absorbed 16 to 20 minutes.
  2. Meanwhile, whisk garlic, oil, lime, cumin and salt in a large bowl.
  3. Scrape hot quinoa into the lime dressing, and stir to combine. Let cool at least 10 minutes or covered in the refrigerator overnight.
  4. Add beans, mango, red pepper, jalapeno, cilantro and mint to the quinoa and stir to combine. Add the avocado and gently stir it in. Serve warm or refrigerate up to three days.

What To Serve with Black Bean, Quinoa and Mango Salad

This can work as a lunch all on its own, but it would also be great as a side dish with this Island Chicken Marinade, also known as The Best Chicken Marinade

This salad would make a great side dish at a potluck or barbecue. Throw some Sirloin Steak on the grill and make Chimichurri Sauce to go with it. 

If you want a fun appetizer, make one of these fruit salsas and serve with chips! 

Another grilled recipe that would be nice with this is these shrimp kebabs or this grilled pork tenderloin

Make Ahead and Meal Prep Tips

a tupperware container with the quinoa salad in ti

This recipe is good for three days. The avocado does turn brown so if you are making it ahead, I suggest adding the avocado at the last minute. 

Keep it stored in an airtight container in the refrigerator. 

More Quinoa Recipes To Try

 

Thanks so much for reading. If you make this recipe for Black Bean Quinoa Salad with Mango and Avocado, please let me know by leaving a star rating and review.

Happy Cooking!

~Katie 

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side view of the quinoa salad before it is mixed up

black bean quinoa salad with mango and avocado

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 9 cups 1x
  • Category: Side dish
  • Method: stove top
  • Cuisine: american

Description

This salad can be served as a side dish or as a meatless main course salad. It packs into lunch boxes perfectly!


Scale

Ingredients

  • 1 ½ cup dry quinoa, rinsed if necessary
  • 3 cups water
  • 1 clove garlic, peeled and grated with a rasp-style grater
  • ½ cup extra-virgin olive oil
  • ¼ cup freshly squeezed lime juice
  • 2 teaspoons cumin
  • 1 ½ teaspoon salt
  • 1 14-ounce can black beans, drained and rinsed
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced, some seeds included for heat to taste
  • ½ cup chopped cilantro
  • ¼ cup chopped mint
  • 1 avocado, peeled, pitted and diced

Instructions

  1. Bring quinoa and water to a boil in a medium saucepan, cover, reduce heat to low to maintain a gentle simmer, and cook until the germ has burst and the water is absorbed 16 to 20 minutes.
  2. Meanwhile, whisk garlic, oil, lime, cumin and salt in a large bowl.
  3. Scrape hot quinoa into the lime dressing, and stir to combine. Let cool at least 10 minutes or covered in the refrigerator overnight.
  4. Add beans, mango, red pepper, jalapeno, cilantro and mint to the quinoa and stir to combine. Add the avocado and gently stir it in. Serve warm or refrigerate up to three days.

Nutrition

  • Serving Size: 1 generous cup
  • Calories: 226
  • Sugar: 7 g
  • Fat: 17 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 4 g