Description
This Fiesta Mango Black Bean Quinoa Salad is a vibrant and flavorful dish perfect for a light lunch or side. The combination of quinoa, black beans, mango, and a zesty honey lime chipotle dressing creates a refreshing salad with a hint of spice.
Ingredients
Units
Scale
For the quinoa:
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
For the salad:
- 1 (15 ounce) can black beans
- 1 large mango, diced (about 1 heaping cup diced mango)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup diced cilantro
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and diced
For the honey lime chipotle dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon chipotle chili powder, plus more if desired
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
To garnish:
- Extra cilantro
- Pepitas
Instructions
- Cook the quinoa: Add water and quinoa to a medium pot, bring to a boil, cover, reduce heat, and cook for 15 minutes. Fluff with a fork.
- Prep the salad: Chop all fruits & veggies, then combine with cooked quinoa in a large bowl.
- Make the dressing: Whisk together olive oil, lime juice, honey, dijon, chipotle chili powder, garlic, salt, and pepper in a small bowl.
- Combine: Pour dressing over the salad, toss to mix. Garnish with cilantro and pepitas. Serve chilled or at room temperature.
Notes
- To make vegan: Use maple syrup or coconut palm syrup instead of honey in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 12g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
