Quinoa, Black Bean, and Mango Salad
by Rachel Zorn Kindermann (@rkindermann)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.
Ingredients
For the salad
- 1 1/2cupspre-washed white or multicolored quinoa
- 2 1/4cupswater
- kosher salt
- 1oz14.5. can black beans, rinsed
- 1/2tspcumin
- 1/4tspcayenne pepper
- 1mango, peeled and cut into bite-size
- 1ripe avocado, sliced and cut into bite-sized
- 1/4cupchopped cilantro (for garnish)
For the dressing
- 2tbspjuice of limes (about 5 )
- 1jalapeño, sliced coarse (de-seeded for less spice)
- 1/2tspcumin
- 1/4cupchopped cilantro
- 1/3cupextra virgin olive oil
Method
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!
Tips & Tricks
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!
Rachel Zorn Kindermann
(@rkindermann)
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 Mimosa... Read More
