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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