Sharon's new book California Vegan is available for pre-order now!

Southwestern Black Bean, Quinoa and Mango Salad (Vegan, Gluten-Free)

Sharon Palmer

The jewel-like black beans gleam in this crunchy, zesty Southwestern Black Bean, Quinoa and Mango Salad, which is packed with disease-fighting anthocyanins, vitamin C, fiber, and lutein. Serve 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.

Check out this recipe video below.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Southwestern Black Bean, Quinoa and Mango Salad (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


The jewel-like black beans gleam in this crunchy, zesty Southwestern Black Bean, Quinoa and Mango Salad. It’s even better the next day!



  • 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


  1. Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeno in a mixing bowl.
  2. 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.


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


  • 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

For other inspirational plant-based salads, try these favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *