Mango Quinoa Black Bean Salad

Mango Quinoa Black Bean SaladI went to visit my brother, Bill Scharman, and I found him cooking up a storm.  He was using many of my healthy challenge ingredients from throughout the year.  He didn’t just create the recipes; he tested them on his family and friends just like I do.  The day I came in, he had created this delicious salad.  It’s wonderful, and is packed with healthy nutrients.   Quinoa, a complete protein, combined with crunchy celery, sweet tangy mango and lime make this salad a winner.  Way to go, brother!

2 cups quinoa, cooked (3/4 cup dry)

1 cup celery, chopped small

1 red bell pepper, diced (optional)

3 green onions, diced

1 firm mango, diced

1/4 cup cilantro (to taste)

1 can black beans, drained and rinse

Dressing:

2 tbsp olive oil

4 tbsp red wine vinegar

2 tbsp lime juice

2 tbsp real maple syrup

salt and pepper to taste

Cook quinoa with 1 1/2 cups water as directed per package.  Meanwhile, chop celery, red pepper, onion and cilantro.  Mix all these ingredients with black beans in a bowl.   Add cooled quinoa (my brother throws the cooked quinoa, pan and all, in the freezer while he finishes the other ingredients) and toss.  Mix olive oil, red wine vinegar, lime juice and real maple syrup together to make the dressing.  Add dressing to salad and serve.  If serving the salad later, reserve some of the dressing to add to the salad just prior to serving, and keep salad in refrigerator to chill.

Read more about the nutrition benefits of mangos

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