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–+ servings

Southwest Mango Black Bean Salad With Quinoa

5 from 5 votes
Three bowls of quinoa mango black bean salad next to a cut mango half and a bowl of fresh cilantro.
This Southwest Quinoa Salad is bursting with flavor and loaded with plant-based protein making it a great main or side dish.
Author: Lindsey Jenkins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Serving Size 6

Ingredients
 

Salad

  • 1 cup dry quinoa white or tri-color
  • ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using any other kind
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 cups water
  • 1 cup canned black beans rinsed and drained
  • 1 cup diced fresh mango or thawed frozen mango
  • 1 red bell pepper diced
  • ½ cup corn see notes below
  • ½ cup cilantro minced

Dressing

Instructions

  • Rinse the quinoa under with cold water in a fine mesh strainer, then add to a medium saucepan with fresh water, and ½ teaspoon each of kosher salt, cumin, and chili powder. Bring to a boil over high heat then reduce to a gentle simmer (medium-low heat) and cover with a lid. Cook for 18 minutes.
  • Remove from the heat, fluff the quinoa with a fork and put the lid back on to steam it for 5 minutes. Remove the lid and allow it to cool for 5-10 minutes.
  • Make the dressing by adding all the ingredients to a blender until smooth. Some texture from the shallot is fine. Season to taste with kosher salt and freshly cracked black pepper.
  • Add the cooked quinoa, mango, bell pepper, black beans, corn, and minced cilantro to a large bowl. Pour the dressing over the top and toss to combine. Let chill for at least 30 minutes before serving for the best flavor.

Notes

For the corn: you can use fresh, canned, or frozen. If using frozen, make sure to thaw first before using it. If using fresh, cook and let it cool before adding to the salad.
Servings: this recipe makes 4-6 servings depending on whether you eat it as the main course or a side dish.
See the blog post for helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

No quinoa? - use brown rice for a similarly nutty flavor and chewy texture or couscous if you tolerate gluten.
No black beans? - kidney or pinto beans can be subbed.
No bell pepper? - use other crunchy veggies such as sugar snap peas, cabbage, julienned carrots, jicama, etc.
Don't like fruit in salad? - you can leave out the mango and add another 1/2 cup of corn or another vegetable.
Don't like cilantro? - sub sliced green onions.
No honey? - use maple syrup.
No shallot? - you can also use red onion, though its flavor is more pungent.
Add-ins - lime zest or fresh lime juice, fresh jalapeno peppers or red pepper flakes to make it spicy, cherry tomatoes, avocado, etc.