Mango and Black Bean Quinoa Salad

Prep Time: 20 Min / Ready In: 60 Min

Ingredients

  • 2 cups cooked quinoa, at room temperature or chilled
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium mango, peeled and diced
  • 1 red bell pepper, diced
  • 4 green onions, white and green parts thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1 can of corn, drained and rinsed
  • 2 tablespoon red wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1-2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
  2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least 30 min before serving.

With Love

This is an all-time favorite. I tried it again this week with the youth at church and it was a win.

We didn’t wait for it to chill because by the time we were done chopping everything we wanted to eat it. The quinoa however should be at room temperature or chilled before mixing it in.

 This is a variation from mel’s kitchen’s cafe recipe.
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Black Bean and Corn Salad

 

Prep Time: 25 Min / Ready In: 25 Min / serves 6

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado – peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)

Directions

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve

With Love

And so it begins…This is real good. Remember when me made it with ‘eat to live’ enchiladas and ya’ll had a dance party after? Cause I do. – Beth