Southwestern Black Bean, Quinoa and Mango Salad
Indulge in this vibrant Southwestern Black Bean, Quinoa, and Mango Salad, a delightful way to incorporate more vegetables and plant-based ingredients into your meals. This dish is not only flavorful but also packed with nutrition, making it a perfect addition to a healthy lifestyle.
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Ingredients
- 15- ounce can black beans
- 1 small red bell pepper
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño pepper
- juice from 1 medium lemon or lime
- 1 1/2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- 1 cup cooked quinoa
- 1 cup fresh or frozen corn
Instructions
- 1
In a large mixing bowl, combine the black beans, cooked quinoa, sweet corn, diced bell pepper, chopped mango, minced onion, fresh cilantro, and sliced jalapeño.
- 2
In a separate small bowl, blend together the lemon juice, extra virgin olive oil, minced garlic, ground cumin, chili powder, and turmeric using a whisk until well incorporated.
- 3
Pour the dressing over the salad mixture and gently toss everything together to ensure even coating.
- 4
Place the salad in the refrigerator until you are ready to serve it.
Nutrition Information
Notes & Tips
- This recipe is from The Plant-Powered Diet by Sharon Palmer, RD