Southwestern Black Bean, Quinoa and Mango Medley
This healthy salad is a delicious combination of quinoa, black beans, mango and vegetables with cilantro and lime juice that makes it a perfect dish for Spring and Summer. And if you happen to have any leftovers, the flavors only get better the next day.
This recipe is one that Tracy and I find ourselves pulling out for parties and get togethers, especially during the warmer months when we crave more salads and lighter dishes like this. It’s packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it’s not just tasty, it’s super good for you.
This recipe is from Sharon Palmer, RD, author of The Plant-Powered Diet. which is a great book if you’re are interested in adding more vegetables and plant-based foods to your diet.
- 1 15-ounce can organic black beans, no salt added, rinsed and drained
- 1 cup cooked quinoa (according to package directions)
- 1 cup fresh or frozen organic corn
- 1 organic small red bell pepper, chopped
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely diced
- juice from 1 medium lemon or lime
- 1-1/2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
Drizzle over the mixture and toss. Refrigerate until ready to serve.