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Fiesta Mango Black Bean Quinoa Salad

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.
Course Gluten Free, Lunch, Salad, Vegan, Vegetarian
Cuisine American
Keyword mango black bean quinoa salad, mango quinoa salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 415cal
Author Monique Volz of AmbitiousKitchen.com


  • For the quinoa:
  • ¾ cup uncooked quinoa
  • 1 ½ 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
  • ½ cup diced cilantro
  • ¼ 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
  • ½ teaspoon chipotle chili powder, plus more if you like things a little spicy
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • To garnish:
  • Extra cilantro
  • Pepitas


  • 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!


Serving: 1serving | Calories: 415cal | Carbohydrates: 58.4g | Protein: 12.9g | Fat: 15.7g | Saturated Fat: 2g | Fiber: 11g | Sugar: 12.2g