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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 ripe mango - 1 can black beans - 1 red bell pepper - 1 small red onion - 1 cup corn - 1/4 cup fresh cilantro - Juice of 2 limes - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and black pepper In this Mango Black Bean Quinoa Salad, you find a colorful mix of fresh and hearty ingredients. First, quinoa is the base of this dish. It's gluten-free and packed with protein. Cooking it in vegetable broth adds flavor. Next, the ripe mango brings a sweet touch. I love using mango because it really brightens up the salad. Black beans add protein and fiber, making it filling. The red bell pepper and red onion bring crunch and color. They also boost the vitamins in the salad. Corn adds sweetness and a pop of yellow. Fresh cilantro ties everything together with its unique flavor. For the dressing, lime juice brings a zesty kick. The olive oil makes it smooth. Ground cumin adds warmth. A sprinkle of salt and pepper boosts all the flavors. You can find the full recipe above to get started on this tasty salad! 1. In a medium pot, bring 2 cups of vegetable broth to a boil. 2. Once boiling, add 1 cup of rinsed quinoa. 3. Lower the heat, cover the pot, and let it simmer for about 15 minutes. 4. When the liquid is absorbed, remove the pot from heat. 5. Keep it covered for 5 more minutes. 6. Fluff the quinoa gently with a fork. 1. In a large bowl, combine the cooked quinoa with diced mango, black beans, red bell pepper, finely chopped red onion, corn, and chopped cilantro. 2. Mix the ingredients gently to blend them well. 1. Taste the salad and adjust the seasoning. 2. You can add more salt, pepper, or even a pinch of cayenne for heat. 3. Cover the salad and refrigerate it for about 30 minutes before serving. This step allows the flavors to come together nicely. For the full recipe, you can refer to the instructions provided. Enjoy the vibrant mix of flavors! - Rinse quinoa thoroughly before cooking. This removes the bitter coating called saponin. - Let quinoa sit covered after cooking. This helps it become fluffy and soft. - Garnish with lime wedges and cilantro. This adds great color and bright flavor. - Serve as a side dish or main meal. It’s filling and packed with nutrients. - Add cayenne pepper for heat. This gives a nice kick to the salad. - Include avocado or jalapeño for added texture. They bring creaminess and crunch. Using these tips will elevate your Mango Black Bean Quinoa Salad. For the full recipe, check the earlier section! {{image_4}} You can change the beans in this salad. Try kidney or pinto beans for a new taste. If mango isn't in season, use pineapple or peach instead. These fruits will add a sweet twist. To make this salad vegan, simply leave out any animal products. If you want more protein, add grilled chicken or shrimp. Both options work well and keep the salad filling. Get creative with the dressings! Instead of the lime dressing, try avocado-lime for a creamy touch. You can also add spices like paprika or coriander. These spices can give your salad a warm, rich flavor. For the full recipe, check out the detailed instructions to prepare your Mango Black Bean Quinoa Salad perfectly! Store any leftovers in an airtight container. This keeps the salad fresh and safe. Refrigerate the salad and eat it within 3 days. The flavors will stay great for that time. You can freeze this salad for up to 1 month. Just make sure to store it in a freezer-safe container. When you’re ready to eat it, thaw it in the fridge overnight. This helps maintain the best texture. You can enjoy this salad cold straight from the fridge. It tastes refreshing that way. If you prefer it warm, you can gently heat it in a pan. Just be careful not to cook it too much. You want to keep the mango and beans intact. For the complete recipe, check out the Full Recipe section. This salad lasts about three days in the fridge. To keep it fresh, store it in an airtight container. The flavors will stay bright, making it a great option for meal prep. Yes, you can make this salad a day in advance. In fact, it tastes even better after the flavors meld together. Just remember to keep it in the fridge until you are ready to serve. This salad pairs well with grilled meats or fish. The fresh flavors of the salad balance nicely with the smoky taste of grilled dishes. You can also enjoy it on its own for a light meal. Yes, this salad is gluten-free. Quinoa is a fantastic grain choice for those who avoid gluten. It brings protein and texture without any gluten worries. You can add feta cheese, avocado, or nuts for crunch. These toppings enhance the flavors and add extra nutrition. Feel free to experiment with your favorites! If you want to try the full recipe, check it out in the article. This blog post covered a fresh quinoa salad with vibrant flavors and easy steps. You learned about key ingredients, like quinoa, beans, and mango, along with various tips for perfecting it. I shared storage methods and answers to common questions. You can play with flavors and substitutions to suit your taste. This salad is not only healthy but also a great meal option. Get creative and enjoy every bite!

Mango Black Bean Quinoa Salad

Discover the delicious Mango Black Bean Quinoa Salad that's perfect for any occasion! This vibrant dish combines fluffy quinoa, sweet mango, and hearty black beans with a zesty lime dressing. It's not just nutritious but also a feast for the eyes. Perfect for meal prep or a refreshing side dish, this salad will quickly become a favorite. Click through to explore the full recipe and learn how to make this colorful salad today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 ripe mango, diced into bite-sized pieces

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, drained)

1/4 cup fresh cilantro, finely chopped

Juice of 2 limes (about 1/4 cup)

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the saucepan tightly and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and leave covered for an additional 5 minutes. Fluff the quinoa gently with a fork to separate the grains.

    While the quinoa is cooling, prepare a large mixing bowl and combine the cooked quinoa with the diced mango, black beans, red bell pepper, finely chopped red onion, corn, and chopped cilantro. Mix gently to blend the ingredients.

      In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until well combined and emulsified. This will be your dressing.

        Drizzle the dressing over the quinoa salad mixture. Using a spatula or large spoon, gently toss all the ingredients until they are evenly coated with the dressing, being careful not to mash the mango or beans.

          Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or even a pinch of cayenne pepper or a dash of hot sauce if you prefer some extra heat.

            For optimal flavor, cover the salad and refrigerate it for about 30 minutes before serving to allow the flavors to meld beautifully.

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

                - Presentation Tips: Serve the salad in a large, shallow bowl or individual portions. Garnish with additional lime wedges and a sprinkle of fresh cilantro to enhance the visual appeal and freshness of the dish. Enjoy your vibrant and nutritious dish!