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Quinoa Salad with Black Beans and Mango


Veganomicon, by Isa Moskowitz and Terry Romero---sent in by Susan B.

A high protein salad, perfect for a hot summer day. Susan brought this to our Summer potluck.


1 mango, peeled and diced small
1 red and/or orange pepper, seeded and diced
240 ml1 cup chopped scallions
240 ml1 cup chopped fresh cilantro
30 ml2 tablespoons red wine vinegar
30 ml2 tablespoons grapeseed oil
1 ml1/4 teaspoon salt
470 ml2 cups cooked quinoa, cooled
350 ml1 & 1/2 cups black beans, drained and rinsed (a 15-ounce can)
kale for garnish


Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve on a bed of kale or other greens.

Major Ingredients: 


"Today I finally made the black bean/mango/quinoa salad. Oh, SO yummy.I forgot to buy green onions, but decided it didn't matter. And I used coconut oil instead of grapeseed oil-- the subtle coconut flavor goes really well with the mango and other ingredients My body was very happy to receive the food..." :) kri