This healthy mango black bean quinoa salad with avocado will be your favorite easy lunch or summer salad to bring to parties. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.
Keyword mango black bean quinoa salad, mango quinoa salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Author Monique Volz of AmbitiousKitchen.com
For the quinoa:
For the salad:
1(15 ounce) can black beans
1large mango, diced (about 1 heaping cup diced mango)
1red bell pepper, diced
¼cupfinely diced red onion
1jalapeno, seeded and diced
For the honey lime chipotle dressing:
2tablespoonsfreshly squeezed lime juice
½teaspoonchipotle chili powder, plus more if you like things a little spicy
Freshly ground black pepper
Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork.
While the quinoa is cooking, chop all your fruits & veggies. Once done, add them to a large bowl along with your cooked quinoa.
In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper.
Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you’d like. Serve at room temp or cold. Salad with stay good for 4-5 days in the fridge. Serves 4.
To make vegan: Use maple syrup or coconut palm syrup instead of honey in the dressing.See the full post for tips, tricks & ways to customize this salad!