Southwest Quinoa Salad with Black Beans, Mango and Avocado

This Southwest Quinoa Salad with black beans, mango and avocado is a delicious side salad for potlucks, parties and summertime picnics. The cumin, lime and cilantro dressing is flavorful and bright and pairs so well with the quinoa and fresh, healthy ingredients! This recipe is hearty enough to serve as a vegan main course for dinner or lunch.

Ingredients For This Recipe

Quinoa

You can use either white quinoa or red quinoa (or a blend.) 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. 

Freshly Squeezed Lime Juice and Olive Oil

Because this salad has a Southwestern and 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. I also used olive oil because it has heart-healthy fats and its fresh flavor goes so well in the dressing.

Seasonings: Cumin, Garlic and Salt

To add earthy Southwest flavor to the dressing I also added in ground cumin. It really compliments and brings out the nutty flavor in the quinoa.  

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

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. 

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 cubes. 

Red bell pepper

For more texture and color, I added in chopped red bell peppers. 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 jalapeño pepper. If you do not like spicy food, eliminate the seeds, or you can omit the chile altogether. If you can’t find/ don’t have a jalapeño, sub in a pinch or two of cayenne or chipotle chile powder. 

Cilantro and Mint

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.

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 healthy fat, creamy texture and richness to this otherwise texturally rustic and brightly seasoned salad. 

How To Make This Southwest Black Bean, Quinoa and Mango Salad

Step 1: Cook Quinoa

Bring quinoa and cold 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.

Step 2: Make Dressing

Meanwhile, whisk garlic, oil, lime, cumin and salt in a large bowl.

Step 3: Cool the Hot Quinoa in the Dressing

Scrape hot quinoa into the lime dressing, and stir to combine. Let cool at least 10 minutes or covered in the refrigerator overnight.

Step 4: Stir Salad Together

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 at room temperature for the best flavor. Or if you prefer cold quinoa salad refrigerate it until it is cold.

FAQs and Expert Tips

What Goes With Quinoa Salad?

• This Vegan Southwest Quinoa Salad 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! 
• For 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 or my Pico de gallo recipe and serve with tortilla 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

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. 

Variations To Try

• Instead of Mango, use 1 1/2 cups sweet corn kernels and substitute grape tomatoes for the bell pepper. Omit the mint.
• For an added flavor boost, cook the quinoa in vegetable broth instead of water.
• Garnish with toasted pumpkin seeds for additional crunch.
• Omit the garlic and add chopped green onions, diced red onion or scallions instead.

More Quinoa Recipes To Try

• This Mexican Quinoa and Turkey Stuffed Bell Pepper recipe is great for weeknight dinners.
• This Vegetarian Quinoa Thanksgiving Pilaf with pumpkin is a great plant-based side dish for the holidays.
• Our Gluten-free Quinoa Stuffing makes a great alternative to traditional Thanksgiving stuffing.
• Our Chicken Quinoa Soup is a healthy alternative to chicken noodle.
• This turkey chili has quinoa in it too! 
• Try adding quinoa to your next power bowl, like this Chicken and Quinoa Bowl with Peanut Sauce. I also love these vegetarian quinoa and lentil bowls with lemon and coriander. 
• This warm Quinoa and Arugula salad is a nice one pot vegan meal.
• Here is a basic side: Meyer Lemon Quinoa Pilaf with Almond, but it is anything but boring! 
• Have you ever tried stuffed acorn squash? These Mexican Stuffed Acorn Squash with Quinoa are a comforting and delicious vegetarian dinner. 
• And there are more ideas here in my round-up of Quinoa Recipes.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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