This eye-catching colorful salad features fiber-rich black beans, protein-packed quinoa, and nutritious mango for a tropical main meal or side. The quinoa can be replaced by other whole grains, such as brown rice, wild rice, bulgur, or farro. Veggies can also be modified as needed based on taste preference and availability. Pair with a salad, protein side, or additional veggies!
Yield: 6 servings
Individual Portion: 1 cup
Prep Time: 30 minutes
4 cups quinoa, cooked in water
15.5 ounce canned low-sodium black beans, rinsed/drained
15.25 oz canned whole kernel corn, rinsed/drained
1 medium red bell pepper, diced
1 cup frozen mango chunks, thawed and chopped
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and diced
Juice of 1 lime
1/3 cup olive oil
2 whole garlic cloves, peeled and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon annatto or turmeric
1 teaspoon Kosher salt (optional)
Cilantro for garnish
1. In a large mixing bowl, mix together the cooked quinoa, drained/rinsed beans, drained/rinsed corn, bell pepper, mango, onion, and jalapeno.
2. In a separate small bowl, whisk together the lime juice, olive oil, garlic, cumin, chili powder, annatto / turmeric spice. Mix well.
3. Add dressing to salad mix and toss until well blended.
4. Refrigerate until ready to serve.
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