Quinoa Black Bean Salad with Mango and Avocado (32 Minutes)

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Quinoa black bean salad is a vibrant, nutritious recipe that blends a variety of ingredients into one delicious dish.

Featuring hearty quinoa, creamy avocado, sweet mango, and robust black and garbanzo beans, this salad is a colorful medley of ingredients that deliver both taste and health benefits.

Topped with crunchy red onion and red pepper, and garnished with microgreens and a squeeze of fresh lime, this dish is perfect as a substantial lunch, a side, or a healthy dinner option.

It’s a refreshing salad that’s rich in protein and fiber, making it both satisfying and delicious.

  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Total Time: 32 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
  • 1 large mango, peeled and diced
  • 1 large avocado, peeled, pitted, and diced
  • 1/2 red onion, finely chopped
  • 1 bell pepper, diced (red, yellow, or orange)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Microgreens for garnish

Instructions

  1. Cook the quinoa (20 minutes): In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and let cool.
  2. Prepare the salad components (10 minutes): While the quinoa is cooking, prep the mango, avocado, red onion, and bell pepper.
  3. Mix the salad (5 minutes): In a large bowl, combine the cooled quinoa, black beans, garbanzo beans, mango, avocado, red onion, and bell pepper.
  4. Dress the salad (5 minutes): In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour over the salad and toss gently to combine.
  5. Garnish and serve (2 minutes): Sprinkle microgreens over the top of the salad. Serve with additional lime wedges on the side for guests to add extra lime juice to taste.

Notes

This quinoa black bean salad is an excellent choice for health-conscious individuals who do not want to compromise on flavor.

It’s important to add the avocado last to prevent it from becoming mushy when mixing.

For an extra zing, consider adding a pinch of chili powder or cumin to the dressing.

This salad is best served fresh but can be refrigerated for a few hours before serving if needed. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 12g
  • Carbohydrates: 52g
  • Fiber: 13g
  • Protein: 12g
  • Cholesterol: 0mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

Kale Chips with Chili Flakes

Start by selecting a fresh bunch of kale, washing and thoroughly drying the leaves. Tear them into chip-sized pieces, discarding the tough central stems. In a large mixing bowl, drizzle the kale with olive oil, ensuring each piece is lightly coated. Sprinkle in those fiery chili flakes, adjusting to your heat preference. Give everything a good toss to distribute the flavors evenly. Lay out the seasoned kale pieces on a baking sheet, ensuring they aren't overlapping. Into a preheated oven they go, baking until they're crisp, yet still vibrant in color. Once out, they'll continue to crisp up a touch more.

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