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Southwestern Black Bean Quinoa Mango Salad

Sharon Palmer

The jewel-like black beans gleam in this crunchy, zesty vegan and gluten-free Southwestern Black Bean Quinoa and Mango Salad, which is packed with disease-fighting anthocyanins, vitamin C, fiber, and lutein. It’s a super-satisfying meal-in-a bowl, including a healthy, flavorful dose of plant protein, slow-digesting carbs, fruits, veggies, healthy fats, and spices. It’s like a rainbow of plant foods on your plate! Serve it 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! It’s great for a meal prep Sunday. If mangos are not in season, substitute with another fruit, such as peaches, pineapple, papaya, or persimmons. This recipe is one of my all-time most popular ones from my book, Plant-Powered for Life.

Southwestern Black Bean, Quinoa and Mango Salad

Southwestern Black Bean, Quinoa and Mango Salad

Southwestern Black Bean, Quinoa and Mango Salad

Southwestern Black Bean, Quinoa and Mango Salad

Southwestern Black Bean, Quinoa and Mango Salad

Check out this recipe video below.

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Southwestern Black Bean Quinoa Mango Salad

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(3 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This vegan, gluten-free meal-in-a bowl is packed with the flavors and nutrition of black beans, quinoa, mango, bell peppers, corn, and cilantro, with a flavorful vinaigrette.


  • 1 (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 (or frozen) mango
  • ¼ cup finely chopped red onion
  • ½ cup chopped fresh cilantro (or 2 teaspoons dried)
  • 1 small jalapeno pepper, seeded and finely diced



  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.
  3. Makes about 6 (1-cup) servings.


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

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