1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can) - If you like to soak your beans, like I do, about 1/2 cups dried beans will yield 1 1/2 cups cooked
Sometimes, I add a chopped avocado since you can never go wrong with avocado
A few leaves of lettuce for garnish
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl.
- Add the red wine vinegar, grapeseed oil, and salt
- Stir to combine.
- Add the quinoa and stir until everything is well incorporated.
- Fold in the black beans.
- Serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.
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