Southwest Black Bean Quinoa Mango Salad

The jewel-like black beans gleam in this crunchy, zesty vegan and gluten-free Southwest Black Bean Quinoa and Mango Salad, which is packed with disease-fighting anthocyanins, vitamin C, fiber, and lutein. With a healthy, flavorful dose of plant protein, slow-digesting carbs, fruits, veggies, healthy fats, and spices, this quinoa mango black bean salad is a super-satisfying meal-in-a bowl. In fact, this salad can be made without added salts, sugar, or oils so that it fits into a whole foods plant based lifestyle. 

This yummy salad is like a rainbow of plant foods on your plate! Just serve this healthy plant-based whole grain salad with corn tortillas and vegetable soup for an easy, refreshing meal. And don’t forget to pack up the leftovers for lunch the next day! This black bean mango quinoa salad is also great for a meal prep—just toss together the ingredients, and package the salad up in individual glass containers for easy delicious meals during the week. The ingredients are rugged, so this salad stores well in the fridge for up to five days. Try frozen cubed mangos when fresh are not in season, or substitute with another fruit, such as peaches, pineapple, papaya, or persimmons. 

This salad is one of my all-time most popular recipes from my book, Plant-Powered for Life. I have demonstrated this recipe at so many events, expos, and conferences across the country. I always get so many oohs and ahhs, because this salad recipe is just that special! Plus, you can whip it up in under 30 minutes. It’s also a favorite potluck contribution, as the colors are so gorgeous and the flavors are so vibrant. Watch me make this recipe on Instagram Live here.