Black bean quinoa salad with mango and cherries

Black bean quinoa salad with avocado, cherries, and lime in a white bowl

Black bean quinoa salad with mango and cherries

10-minute black bean quinoa salad recipe! A vegan quinoa salad with black beans, mango, cherries, and a cumin lime dressing. Perfect for a summer side dish!

Course Salad, Side Dish

Cuisine American, southwestern

Keyword vegan

Prep Time 10

Total Time 10

Servings side dish servings

Calories 358kcal

Author Trish Bozeman

Ingredients

FOR THE SALAD

3 cups cooked quinoa
1 14.5 oz can black beans, rinsed and drained
1 cup mango chunks
1 cup halved sweet cherries
¼ cup minced red onion
1 tablespoon minced jalapeno
1 large handful of cilantro, chopped
salt and pepper
avocado and lime slices for serving (optional)

FOR THE DRESSING

4 tablespoon avocado oil or olive oil
8 tablespoon freshly squeezed lime juice
2 teaspoon chile powder
2 teaspoon ground cumin
½ teaspoon minced fresh garlic

Instructions

Combine the quinoa, beans, mango, cherries, onion, and jalapeno in a large bowl. Set aside.
Whisk together the oil, lime juice, chile powder, cumin, and garlic in a bowl. Or shake them up in a mason jar with a tight fitting lid. Once the dressing is emulsified, pour the dressing over the salad. Season very generously with salt and pepper to taste.
Right before serving, toss in as much fresh cilantro as you'd like (I like one large handful of leaves, chopped). Top with avocado and lime slices (optional).
The salad can be served immediately, but is even tastier if left covered in the fridge overnight and served cold.

Notes

You will need cooked quinoa for this recipe. 3 cups of cooked quinoa is approximately 1 cup of dry.

The salad can be served immediately, but is even tastier if left covered in the fridge overnight and served cold.

Nutrition