Quinoa is the perfect vessel for this plant-based, and plant-protein packed salad. Toasted, nutty quinoa contrasts with spicy black beans, sweet mango, and a jalapeño lime dressing with a kick. It’s a beautiful meal that’s perfect just on its own, as a side, or as part of a lovely Mexican fiesta spread.
Adapted from ATK’s recipe from their The Complete Vegetarian Cookbook.
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Heat a large sauce pan over medium heat on the stove. Check the heat level by hovering your hand over the pan. Once it begins to feel hot, add the quinoa and toast for 5 minutes or so, or until the quinoa is aromatic and slightly browned (it will look subtle).
Add the water and 1 tsp kosher salt. Bring the water to a simmer, lower the heat to low, and cover the pan. Let sit for at least 10 minutes, or until all water has evaporated. (It may need a couple minutes longer).
Take off the heat, uncover, and place the quinoa on a baking sheet or another wide, flat surface where it can cool for 20 minutes or so.
While the quinoa is cooling down, work on your dressing. Place the lime juice in a blender, or if you’re working with an immersion blender, place in a small bowl. Add the jalapeños, cumin, and chopped cilantro.
While the blender or immersion blender is running, slowly add in the olive oil. Continue until the mixture has emulsified and become a semi-thick dressing. You may need more or less olive oil. Set aside when done.
Briefly heat your black beans in a small sauce pan over medium heat. Add the cumin, cayenne pepper, and a sprinkle of salt. Let heat for 5 - 7 minutes, just until they’re warmed through and lose their canned flavor. Take off heat and set aside for later.
Now it’s time to put everything together. In a large bowl, place the quinoa, your black beans, mango, and cilantro.
Add the dressing and toss so everything is coated. Add the sliced avocado and toss one more time. Serve and enjoy!
This is a salad you could easily adapt. Use whatever you have on hand to create what you like. You could easily add your own beans, some cheese, jalapeño (if you need more spice), more cilantro, or anything else you feel would go well.
You can adjust the spice level two different ways. The first (and most effective way) would be to limit the amount of jalapeño you put in the dressing. You can either use half a jalapeño or de-seed the jalapeño first. I’d err on the side of caution and start with a smaller amount at first. Taste it and then you can add more if needed. The second way would be to skip the cayenne pepper when you cook the black beans.
If you’d prefer another dressing for this salad, go for it! There are any number of other dressings that would go well with this!
How do I cook quinoa for a salad like Quinoa, Black Bean, and Mango Salad?
To cook quinoa for your salad, start by toasting it in a large saucepan over medium heat for about 5 minutes until it becomes aromatic and slightly browned. Then, add 2.25 cups of water and 1 tsp of kosher salt, bring it to a simmer, cover, and let it cook on low heat for about 10 minutes or until all the water is absorbed. Allow it to cool on a baking sheet for about 20 minutes before mixing it with the other ingredients.
Is Quinoa, Black Bean, and Mango Salad suitable for a vegan diet?
Yes, this Quinoa, Black Bean, and Mango Salad is completely plant-based and vegan-friendly. It features nutritious ingredients like quinoa, black beans, mango, and avocado, making it a great option for anyone following a vegan diet.
What can I substitute for black beans in this salad recipe?
If you don't have black beans on hand, you can substitute them with other legumes such as kidney beans, chickpeas, or pinto beans. Each will bring a different flavor and texture to the salad, but they will all work well with the other ingredients.
How should I store leftover Quinoa, Black Bean, and Mango Salad?
To store leftover Quinoa, Black Bean, and Mango Salad, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. Keep in mind that the avocado may brown, so you might want to add it fresh when serving leftovers.
What dishes pair well with Quinoa, Black Bean, and Mango Salad?
This salad pairs beautifully with grilled chicken, fish tacos, or as part of a larger Mexican fiesta spread. You can also serve it alongside tortilla chips and guacamole for a delightful appetizer or side dish.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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