This healthy mango black bean quinoa salad with avocado will be your favorite easy lunch or summer salad to bring to parties. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.
INGREDIENTS
- For the quinoa:
- ¾ cup uncooked quinoa
- 1 ½ cups water
- For the salad:
- 1 (15 ounce) can black beans
- 1 large mango, diced (about 1 heaping cup diced mango)
- 1 red bell pepper, diced
- 1 avocado, diced
- ½ cup diced cilantro
- ¼ cup finely diced red onion
- 1 jalapeno, seeded and diced (1/2 if big and hot)
- For the honey lime chipotle dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon chipotle chili powder, plus more if you like things a little spicy
- 1 clove garlic, minced
- ½ teaspoon salt
- Freshly ground black pepper (1/8 teaspoon)
- To garnish: (optional)
- Extra cilantro
- Pepitas
INSTRUCTIONS:
Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook 15 minutes. Remove from heat, and fluff with fork.
While quinoa is cooking, chop all your fruits and veggies. Once done, add them to a large bowl along with the cooked quinoa
In a separate small bowl or measuring cup, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you'd like. Serve at room temp or cold. Salad will stay good for 4-5 days in fridge. (May want to put avocado on when serving to avoid browning) Serves 4
https://www.ambitiouskitchen.com/fiesta-mango-black-bean-quinoa-salad/
