Recipe from Our Best Bites
2 cups cooked quinoa* at room temperature or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced**
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1-2 Tbsp fresh lime juice
kosher salt
freshly cracked black pepper
Quinoa can be cooked in water or broth. OBB suggests using vegetable or chicken broth for enchanced flavor, but plain water works great too.
Place quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
*If you are unfamiliar with quinoa, check out this tutorial from Our Best Bites.
**Also, I love this tutorial on how to cut a mango.
