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Quinoa, Black Bean, and Mango Salad Recipe

Black Beans and Mango Take This Quinoa Salad to the Next Level

The following post was originally featured on The Whole Tara and was written by Tara Milhem, who is part of POPSUGAR Select Latina.

You know that feeling when you know you really like something (enter quinoa), but when it comes down to making it, you're overwhelmed by all of the options. Well, this is me when it comes to two things, quinoa and kale. Between Google, Pinterest, and Instagram, I literally can't choose a recipe! It gets me every time, but this week I decided to call it quits and make this Quinoa, Black Bean, and Mango Salad from The Best Mexican Recipes cookbook. I don't know about Mexican, but I do know that this was a major win over at TheWholeTara.

Clean Quinoa, Black Bean, and Mango Salad

Clean Quinoa, Black Bean, and Mango Salad

Notes

Recipe adapted from America’s Test Kitchen's The Best Mexican Recipes.

Quinoa, Black Bean, and Mango Salad Recipe

Ingredients

  1. 1½ cups prewashed white quinoa
  2. 2¼ cups water
  3. Salt and pepper
  4. 5 tablespoons lime juice (3 limes)
  5. ½ jalapeño chile, chopped
  6. ¾ teaspoon ground cumin
  7. ½ cup olive oil
  8. ⅓ cup cilantro leaves
  9. 1 red bell pepper, chopped
  10. 1 mango, chopped
  11. 1 can black beans, rinsed
  12. 2 scallions, sliced thin
  13. 1 avocado, sliced

Directions

  1. Toast quinoa in large saucepan over medium-high heat, stirring often, until quinoa makes popping sound, around 5 to 7 minutes. Stir in water and ½ teaspoon salt and bring to simmer. Reduce heat to low, cover, and simmer until water has been mostly absorbed and quinoa is tender, about 15 minutes. Transfer to a large bowl and let cool for 20 minutes.
  2. Process lime juice, jalapeño, cumin, and 1 teaspoon salt in blender until jalapeño is finely chopped, about 15 seconds. Add oil and cilantro and process until smooth.
  3. Add bell pepper, mango, beans, scallions, and dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Serve and top with avocado.
Image Source: TheWholeTara
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