Light and healthy this colorful Southwestern Black Bean, Quinoa and Mango Medley salad is full of vitamins. It is the perfect healthy choice!
Just a quick post to tell you about this amazing recipe.
When I was in Los Angeles a few weeks ago, I 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 had to try and recreate it.
The Southwestern Black Bean, Quinoa and Mango Medley salad is full of anthocyanins, vitamin C and fiber.
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. It’s as simple to make as my chicken orzo recipe.
You will want seconds and thirds.
Southwestern Black Bean, Quinoa and Mango Medley
Ingredients
- 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
Directions
- 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.