Black Bean Quinoa Mango Medley

The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal. This recipe comes to us from Sharon Palmer, The Plant Powered Dietitian.

Serves 6

1 (15-ounce) can low-sodium black beans, rinsed, drained
1 cup quinoa, cooked according to package directions
1 cup frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
¼ cup chopped red onion
½ cup fresh cilantro, chopped
1 jalepeno pepper, seeded, finely diced
1 lemon, juiced
1 1/2 tablespoon extra virgin olive oil (instead of olive oil I use apple cider vinegar)
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon turmeric

Mix the beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeno together in a medium mixing bowl.

Whisk the lemon juice, olive oil, garlic, cumin, chili powder and turmeric together in a small bowl. Toss the lemon vinaigrette into bean quinoa salad, chill and enjoy!

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