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.
kristy @ the wicked noodle says
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!
Cathy says
Thanks Kristy. I honestly could not wait to have this again. I loved it!
Kate says
Beautiful salad…love all of the colors and touch of spices! Perfect addition to a meal.
Cathy says
Thanks Kate!
Brenda @ a farmgirl's dabbles says
I NEED this salad in my future. I love EVERYTHING about it. Thanks for sharing, Cathy!
Ashley - Baker by Nature says
I love every single part of this medley… now if only a bowl of it were in front of my face!
Dee Padgett says
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 says
That is such great news! Wow, wish we could see you. This salad is really low cal and super healthy…have seconds!!
Wendy says
This salad looks great I am allergic to mango plan to substitute apricots I think it will taste as great
Cathy says
I think the little mandarin oranges would also work well.
jodi forsell says
Any idea what calories per serving is on this?
Cathy says
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.
Judy says
I made this a few days ago. It was ridiculously good. A definite keeper.
Sarah says
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!
Andrea Scott says
I mad this last night and it was delish, I did not have Black Beans in my supermarket but used red kidney beans, which were still YUMMY, Cannot wait to make it again, the Mango in it is perfect. Thanks Cathy, please keep those Salad recipes coming, us folk in Australia are loving it.
Jeanne says
So I am making this now but won’t serve for a few days – when do I put the dressing on it now or just before serving đŸ¤”đŸ¤”đŸ¤”
Michelle Correal says
I loved this salad. It was a great way to spend time with my 8 year old daughter as she helped me in the kitchen cutting up the veggies and mixing the spices. Introducing her to these colorful, nutritious flavors was fun.