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Description
The jewel-like black beans gleam in this crunchy, zesty Southwestern Black Bean, Quinoa and Mango Salad. It’s even better the next day!
Scale
Ingredients
- One 15-ounce can black beans, no salt added, rinsed and drained
- 1 cup cooked quinoa (according to package directions)
- 1 cup frozen corn
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- ¼ cup finely chopped red onion
- ½ cup chopped fresh cilantro (or 2 teaspoons dried)
- 1 small jalapeno pepper, seeded and finely diced
- Juice from 1 medium lemon
- 1 ½ tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon ground turmeric
Instructions
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeno 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 serving time.
Notes
Substitute kidney or pinto beans for the black beans, or use cooked barley, bulgur, rice, or farro instead of the quinoa.
If you’re in a rush, buy precooked quinoa that comes in handy 1-cup servings.
To substitute home-cooked black beans for the canned beans, use 1 ¾ cups cooked beans in place of the drained canned beans.
This dish may be served warm by heating all ingredients in a saucepan for 3 to 5 minutes, only until heated through.
This recipe is from The Plant-Powered Diet, by Sharon Palmer, MSFS, RDN
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 164
- Sodium: 93 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 6 g
Keywords: vegan salad, healthy salad, black bean salad