Black Bean Mango Quinoa Salad

 

2 cups cooked and cooled quinoa (2/3 cup dry quinoa)

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 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

kosher salt and pepper to taste

INSTRUCTIONS

1. To cook quinoa, rinse several times in cool water and then let soak for 5 minutes.  Drain.  Place in a small pot with 1 1/3 cup water or broth and bring to a simmer. Cover and simmer for 15-20 minutes until water is absorbed and quinoa can be fluffed with a fork.  Cool to room temperature.
2. Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.
3. 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.

The flavors, colors, and texture of this salad is out of this world! This was an instant favorite and it goes well with so many things. This is from Our Best Bites.