Southwestern Black Bean, Quinoa and Mango Medley

Southwest Quinoa with a Black Bean Mango Medley 1
Just a quick post to tell you about this amazing recipe.

When I was at the Dole Summit a few weeks ago in Los Angeles, we had this amazing salad. Its colorful palate and great taste had me thinking about recreating it in my kitchen. When I got home I immediately checked a flash drive Dole gave us, hoping the recipe would be there. It was! Isn’t it beautiful?

The salad is full of anthocyanins, vitamin C and fiber. The recipe originally comes from Sharon Palmer, R.D. who wrote The Plant-Powered Diet (it’s full of recipes too). She spoke to us while we were at Dole, mostly about eating a more plant-based diet. 

I’m glad I now have this salad to put into rotation at home. However, I really don’t want to share it with anyone. It’s a great side dish or a great main dish if served with some tortillas and soup.

Print Recipe

Southwestern Black Bean, Quinoa and Mango Medley

Recipe from: The Plant-Powered Diet by Sharon Palmer, R.D. | Serves: Serves 6


  • One (15 oz) can black beans, rinsed and drained
  • 1 cup cooked quinoa (according to package directions)
  • 1 cup frozen corn, thawed
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro (or 2 teaspoons dried)
  • 1 smaill jalapeno pepper, seeded and finely diced

For the dressing:

  • Juice from 1 medium lemon
  • 1-1/2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric


  • Combine all ingredients for dressing in a mason jar and shake until combined. Place in refrigerator until you are ready to use. Can be made way ahead.
  • Mix together all salad ingredients, drizzle dressing over top and toss to combine. Refrigerate until serving time.

Southwest Quinoa with a Black Bean Mango Medley

  You will want seconds and thirds.

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Post a Comment

9 Comments and 5 Replies

  1. WOW, just beautiful. I love healthy salads like this that have a little spice, a little sweet. Quinoa has such a nice texture for salads, too. What a winner this is!

  2. Kate 3

    Beautiful salad…love all of the colors and touch of spices! Perfect addition to a meal.

  3. I NEED this salad in my future. I love EVERYTHING about it. Thanks for sharing, Cathy!

  4. I love every single part of this medley… now if only a bowl of it were in front of my face!

  5. Dee Padgett 7

    Love this salad. Love all your recipes and your Blog. However, I must maintain my weight. Down 35 pounds. Feel great. Keep these coming. Dee

    • Cathy 8

      That is such great news! Wow, wish we could see you. This salad is really low cal and super healthy…have seconds!!

  6. Wendy 9

    This salad looks great I am allergic to mango plan to substitute apricots I think it will taste as great

  7. jodi forsell 11

    Any idea what calories per serving is on this?

    • Cathy 12

      I feel like I remember 160 per cup but I’m really not sure. You’d have to put the ingredients into one of those calorie counter websites.

  8. Judy 13

    I made this a few days ago. It was ridiculously good. A definite keeper.

  9. Sarah 14

    Just made this to tonight as a main course with toast on the side. It was tasty and colourful. I added some freshly diced tomatoes and substituted the red onions for sweet onions. I also used cranberry/mango cocktail instead of the lemon juice simply because I did not have any lemon juice in the house. I will make this again & again – thanks for sharing!


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