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

Vegan, Black Bean Quinoa Salad with Mango and Avocado on healthyseasonalrecipes.com by Katie Webster

Last week I was gearing up for some recipe development for you guys but was feeling uninspired about it. This happens every year at the end of stick season. Just before green things start to grow. I wonder if there will be anything ever to eat besides meat, cabbage and roots. I’m thinking, how can I inspire my peeps if I am not inspired?

This is what I did. You know in Who Wants to be a Millionaire, when the contestant can get help by “Phoning a Friend”? Well, that’s what  did, except it was the BodyPump version of the game.

During the warm-up, I asked my BodyPump class, over the mic, what should I cook? Without hesitation, someone to my right called “Beans and Rice!” Perfect I said! I had just been thinking about that combination because we were having our friends over for tacos, and their daughter is vegetarian. I had been thinking that would be a great side dish for everyone and a meatless main for her.

Black Beans and Quinoa Salad with Mango, Cilantro and Avocado. A healthy, vegan, glutenfree side dish or lunch.

Then another member said “What about beans and quinoa?” Before you know it, we were into the workout and I was officially inspired. {And just like that I found yet another reason to love group fitness.} After class, we talked about the beans and quinoa combo. And I really started to get excited about what I’d add into it to make it fresh and flavorful for this dull time of year.
Black Beans and Quinoa Salad with Mango, Cilantro and Avocado. A healthy, vegan, glutenfree side dish or lunch.

When I got home, I checked to see what this month’s Recipe Redux challenge was. Healthy lunch ideas! That’s when I really knew this recipe was meant to be! This recipe could serve both purposes, it can be a vegan side dish for a barbecue or it can be packed for lunches too. A win win!

Black Beans and Quinoa Salad with Mango, Cilantro and Avocado. A healthy, vegan, glutenfree side dish or lunch.


Who do you ask when you need to “phone a friend”?

When you have friends over do you make sure there is a vegetarian option?

What are you packing in your lunchboxes these days?

black bean quinoa salad with mango and avocado
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26 ratings

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: 9 cups

Calories per serving: 322

Fat per serving: 17 g

Saturated fat per serving: 2 g

Carbs per serving: 36 g

Protein per serving: 8 g

Fiber per serving: 7 g

Sugar per serving: 6 g

Sodium per serving: 254 mg

black bean quinoa salad with mango and avocado

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


  • 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


  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.