Black Bean Mango Quinoa Salad

Happy Cinco de Mayo! With warmer weather approaching I love to add a fresh, easy salad to our meals. This quinoa salad makes a perfect side to just about anything you throw on the grill. It’s also a great dish to take to a picnic. Make it the night before and the flavors combine perfectly.

And for the best part, my 5 year old daughter gave it two thumbs up.

Black Bean Mango Quinoa Salad

tips&tricksTo get full freshness and flavor of your mangos, store them in a refrigerator after they ripen at room temperature. You’ll need to eat them within five days of refrigeration to get the best flavor.

Black Bean Mango Quinoa Salad

Salad Ingredients

  • 1 cup quinoa, cooked
  • 1 mango, diced
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1/2 jalapeño pepper, seeded and thinly diced
  • 1 can black beans, drained and rinsed

Dressing Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/2 lemon, juiced
  • Handful chopped fresh cilantro
  • Salt and pepper to taste


  1. Cook quinoa according to directions and let cool. In a large bowl mix cooked quinoa and all of the ingredients for the salad.  
  2. For the dressing, in a bowl or jar with a lid a mix olive oil, vinegar, honey , lemon juice , cilantro, salt, and pepper. Mix well with a whisk or shake well in jar.  
  3. Pour dressing over quinoa mixture and stir well. Refrigerate for 30 minutes and serve.


2 thoughts on “Black Bean Mango Quinoa Salad

    1. I wouldn’t go much longer than 2 or 3 days. If you don’t think you will finish it in 2 days half the recipe 🙂

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