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To make this refreshing Mango Black Bean Quinoa Salad, gather these items: - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 ripe mango, diced - 1 can (15 oz) black beans, drained and rinsed - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 cup corn (fresh, frozen, or canned) - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 2 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste These ingredients create a colorful and tasty salad. The quinoa gives a nice base, while the mango adds a sweet touch. The black beans provide protein, and the veggies add crunch. If you don't have some ingredients, you can try these swaps: - Use brown rice instead of quinoa for a different base. - Any type of beans works; try kidney beans or pinto beans. - Swap mango for pineapple for a tropical twist. - Green onions can replace red onion for a milder taste. - If you don't like cilantro, use parsley or omit it. These substitutions keep the salad fresh while letting you work with what you have. You can customize the flavors to suit your taste buds. This salad is not just tasty; it's also good for you. Here’s what you get per serving: - Calories: 300 - Protein: 10g - Carbohydrates: 50g - Fat: 10g - Fiber: 8g - Sugar: 4g This salad is packed with nutrients. It provides protein from the quinoa and beans. The veggies add vitamins and minerals, making it a balanced meal. For the full recipe, check out the details provided earlier. Enjoy your healthy eating! Start by rinsing 1 cup of quinoa under cold water. This helps remove the bitter coating called saponin. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the broth. After 15 minutes, remove it from heat and let it sit, covered, for 5 more minutes. Then, fluff the quinoa with a fork. This gives it a light and airy texture. In a large mixing bowl, combine the cooked quinoa with the other ingredients. Add in the diced mango, which provides a sweet burst of flavor. Then, mix in the drained and rinsed black beans for protein and fiber. Add the diced red bell pepper for crunch and color. Toss in the finely chopped red onion for a sharp taste. Include 1 cup of corn for sweetness and texture. Finally, add 1/4 cup of fresh cilantro for a bright, herbal note. Make sure everything is mixed well so each bite has a bit of everything. In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, and 1 teaspoon of cumin. This dressing will add a zesty kick to the salad. Season it with salt and pepper to taste. Once the dressing is ready, pour it over the quinoa salad. Gently toss everything together until all the ingredients are coated. Taste the salad and adjust the seasoning if needed. If you want extra heat, you can add a pinch of cayenne pepper or a dash of hot sauce. For best results, chill the salad in the fridge for 30 minutes before serving. This allows the flavors to blend beautifully. Enjoy your Mango Black Bean Quinoa Salad! For the full recipe, check the earlier section. To cook quinoa, start with rinsing it. Rinsing removes the bitter coating. This helps your salad taste great. Use two cups of vegetable broth or water for one cup of quinoa. Bring the liquid to a boil. Then, add the quinoa and reduce the heat. Cover the pot and let it simmer for about 15 minutes. After the time is up, take it off the heat. Let it sit for five minutes without lifting the lid. Finally, fluff it with a fork. This process gives you fluffy, tender grains. Chilling your salad is key to good flavor. After mixing all the ingredients, cover the bowl and place it in the fridge. Let it chill for about 30 minutes. This waiting time allows the flavors to blend well. For best results, use an airtight container. It keeps the salad fresh and helps it cool faster. This salad is refreshing, especially on a hot day. To make your salad even better, add some spices. Cumin adds a warm, earthy taste. It’s already in the recipe, but you can add more if you like. If you want some heat, try cayenne pepper or hot sauce. Fresh lime juice brightens the dish. You could also add some zest from the lime for extra flavor. Fresh herbs, like cilantro, bring a burst of freshness. Mix and match these to find your perfect taste. You can check out the Full Recipe for more ideas. {{image_2}} You can make this salad heartier by adding protein. Grilled chicken or shrimp work great. Tofu is a good choice for a plant-based option. You can also mix in some cooked lentils or chickpeas. These options boost protein and make the salad a full meal. The base of this salad is already vegetarian and vegan-friendly. If you want to add cheese, use feta or goat cheese for a twist. For a vegan option, skip the cheese or use a dairy-free alternative. This way, everyone can enjoy this tasty dish. Use seasonal fruits and veggies for fresh flavors. In summer, try adding diced cucumbers or cherry tomatoes. In fall, roasted sweet potatoes or butternut squash can add warmth. Adjust the ingredients based on what’s fresh and available. This keeps your salad exciting and full of flavor. For more tips and recipes, check out the Full Recipe for Mango Black Bean Quinoa Salad. You can store leftover mango black bean quinoa salad in an airtight container. Make sure to cool the salad to room temperature before sealing it. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you notice any liquid pooling in the container, just stir it back in before serving. I don't recommend freezing this salad. The texture of the quinoa and the fresh veggies may change when thawed. However, if you want to freeze it, do so without the dressing. Place the salad in a freezer-safe bag or container. It can last for up to a month. When you’re ready to eat it, thaw in the fridge overnight before adding the dressing. If you want to reheat the salad, do it gently. Place the salad in a microwave-safe bowl. Heat in short intervals, stirring in between. This helps avoid a mushy texture. If the salad feels dry, add a splash of lime juice or olive oil to freshen it up. Enjoy it warm or cold, as it tastes great either way! For the full recipe, check out the section above. Yes, you can make this salad ahead of time. This salad tastes even better after sitting. The flavors mix well when chilled. I suggest making it a few hours before you serve it. You can store it in the fridge. Just keep it in a sealed container for freshness. This salad pairs well with many dishes. You can serve it with grilled chicken or fish for protein. It also goes great with tacos or quesadillas. If you want a light meal, serve it with a bowl of soup. You can even enjoy it on its own as a filling lunch. The salad will stay fresh for about 3 to 5 days in the fridge. Make sure to keep it in an airtight container. If the salad seems dry after a few days, add a splash of lime juice or olive oil. Always check for freshness before eating, especially if it’s been a while. For the full recipe, check the earlier sections. In this blog post, we explored the key ingredients for Mango Black Bean Quinoa Salad, along with step-by-step instructions. We discussed tips for cooking quinoa perfectly and enhancing flavor. We also talked about fun variations, how to store leftovers, and answered common questions. Mango Black Bean Quinoa Salad is versatile and easy to make. You can enjoy it fresh, chilled, or even as a meal prep option. Try new ingredients and variations to keep it exciting! Enjoy your cooking journey and share this tasty dish with others.

Mango Black Bean Quinoa Salad

Elevate your meal prep with this refreshing Mango Black Bean Quinoa Salad! Packed with protein and vibrant flavors, this easy recipe combines fluffy quinoa, juicy mango, hearty black beans, and crunchy veggies, all tossed in a zesty lime dressing. Perfect for a healthy lunch or as a side dish at your next gathering. Ready in just 45 minutes, dive into this delicious salad and discover the perfect blend of taste and nutrition.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 ripe mango, diced

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced

1 small red onion, finely chopped

1 cup corn (fresh, frozen, or canned)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon cumin

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    In a large mixing bowl, combine the cooked quinoa, diced mango, black beans, red bell pepper, red onion, corn, and cilantro.

      In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.

        Pour the dressing over the quinoa salad and gently toss until all ingredients are evenly coated.

          Taste and adjust seasoning if necessary. If you’d like a bit more kick, consider adding a pinch of cayenne pepper or a dash of hot sauce.

            Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4