Mango and Black Bean Quinoa Salad

Mango and Black Bean Quinoa Salad puts cooked quinoa, mango and red bell pepper at the center of a salad recipe and finishes in about 75 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 75 minutes

Ingredients

• 2 cups cooked quinoa (cooked in vegetable or chicken broth, at room temperature or chilled)
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 medium mango (peeled and diced)
• 1 red bell pepper (diced)
• 4 green onions (white and green parts thinly sliced)
• 1/2 cup chopped fresh cilantro
• 4 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired).
3. Chill the salad for at least one hour before serving.

Dress it just before it goes to the table so the leaves stay crisp.