Mango black bean quinoa salad is a delicious summer lunch option. It’s packed with fresh vegetables and plant-based protein, and it’s 100% vegan, gluten-free, heart-healthy, and high in fiber. All this and you can prepare it in just a few minutes (almost 30-minutes). I’ve included flavor alternatives in this article if you don’t like cilantro.
To prepare this easy vegan mango black bean quinoa salad, first, cook the quinoa over low heat until tender ~ While it’s cooling, chop a ripe, juicy mango along with some vegetables ~ Then, rinse the black beans, prepare a lemon dressing, and combine all the ingredients in a large bowl.
This black bean quinoa salad is a simple yet delicious meal with a variety of sweet and savory flavors. It’s perfect for summer picnics, holidays, or as a light snack suitable for children.
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Ingredients
Yield: 4 Servings
- Dry Quinoa – 1 cup
- Water or Vegetable broth – 2 cups
- Black Beans – 1 (15-ounce) can, rinsed and drained
- Ripe Mango – 1 large, peeled and diced
- Red bell pepper – 1 medium, chopped
- Red Onion – 1/4 cup, finely diced
- Fresh Cilantro – 1/4 cup, chopped
- Olive Oil – 3 tablespoons
- Lime Juice – 2 tablespoons, freshly squeezed
- Salt and Black pepper
Suggestions & Alternatives:
- Flavor – If you are one of the people who strongly dislikes cilantro, you can easily substitute it with fresh flat-leaf parsley or even some fresh chopped mint.
Vegan Mango Black Bean Quinoa Salad
This bright and fresh plant-based bowl combines fluffy grains, sweet fruit, and earthy legumes. Tossed in a quick lime dressing, it is the perfect healthy meal for warm summer days or easy meal-prep lunches.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 mango, peeled and diced
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper
Instructions
- Rinse the quinoa under cold water. Add it to a medium pot with the water or vegetable broth and bring it to a boil.
- Cover the pot, reduce the heat to low, and simmer for 15 minutes. Fluff the quinoa with a fork and let it cool completely.
- Dice the mango, red bell pepper, and red onion into bite-sized pieces.
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
- Add the cooled quinoa, drained black beans, mango, bell pepper, and red onion to a large serving bowl.
- Pour the lime dressing over the salad and gently toss until everything is coated.
- Top with fresh cilantro and serve "ENJOY"
Notes
- My advice to you is, if you don't like coriander, you can replace it with fresh parsley or even chopped mint.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 271Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 18mgCarbohydrates: 34gFiber: 7gSugar: 9gProtein: 8g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.