Description
A bright, fresh, and healthy quinoa salad featuring black beans, corn, and ripe mango with a zesty lime-cumin dressing. Perfect for meal prep, this gluten-free and vegan-friendly dish stays crisp and flavorful for up to five days.
Ingredients
Scale
- 1 cup dry white or tri-color quinoa
- 2 cups water
- Pinch of salt (for quinoa)
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 large ripe mango, peeled and diced
- 1 cup fresh corn kernels or thawed frozen corn
- 1 medium red bell pepper, diced
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- Juice of 2 large limes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (for dressing)
- Black pepper to taste
Instructions
- Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer to remove the bitter coating.
- In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil over high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 minutes to allow quinoa to absorb remaining liquid.
- Fluff quinoa with a fork and spread on a baking sheet or plate to cool completely.
- While quinoa cooks, dice the red bell pepper, red onion, and mango. Rinse and drain the black beans and corn. Chop the cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled quinoa, black beans, corn, bell pepper, red onion, mango, and cilantro.
- Pour the dressing over the mixture and gently toss to combine, being careful not to mash the fruit or beans.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in airtight containers for up to 5 days.
Notes
Rinsing the quinoa is crucial to remove the bitter saponin coating. Ensure the quinoa is completely cool before adding fresh vegetables to prevent wilting. For best texture, add avocado fresh on the day you plan to eat it. The salad tastes better after chilling for a few hours as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 380
- Sugar: 18
- Sodium: 350
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 58
- Fiber: 10
- Protein: 12
Keywords: quinoa salad, meal prep, mango salad, healthy lunch, gluten-free, vegan, black bean salad, lime dressing, fiesta salad