Quinoa, Black Bean, and Mango Salad


  • Medium saucepan
  • Mixing bowl
  • Fork
  • Cutting board
  • Knife
  • Small bowl
  • Whisk


  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 large mango peeled and diced
  • 1 red bell pepper diced
  • 1/2 green onion
  • 1/4 cup fresh cilantro chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Avocado slices for garnish optional


Cook Quinoa:

  • In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

Prepare Ingredients:

  • In a large mixing bowl, combine the cooked quinoa, black beans, diced mango, diced red bell pepper, chopped green onions, and chopped cilantro.

Make Dressing:

  • In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.

Combine and Toss:

  • Pour the dressing over the quinoa mixture and toss everything together until well combined. Adjust salt and pepper to taste.


  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld.


  • Before serving, garnish with additional cilantro and avocado slices if desired.