This Quinoa Black Bean Mango Salad is a recipe packed with refreshing protein made with quinoa, black beans, corn, mango and avid cilantro lime pumpkin seed dressing. Perfect for vegan, gluten-free and meal preparation!
Looking for a fresh protein stuffed salad that bursts with flavour and colour? This quinoa black bean mango salad is sweet, flavorful and has an attractive balance. Packed with healthy ingredients like black beans, avocados, corn and juicy mangoes, they are thrown into a creamy coriander lime pumpkin seed dressing that takes you to the next level.
Enjoy a week’s meal. Whether you’re looking for a healthy side dish or want a refreshing, healthy potluck recipe, this salad will quickly become a favorite. It is naturally gluten-free, vegan, and comes with plant-based proteins.
Why do you like this quinoa black bean mango salad?
Rich in protein and fiber – Quinoa and black beans make this salad a hearty filling. Bright and fresh flavors – sweet mangoes, creamy avocados and charming lime cilantro dressing keep things light and refreshing. Food ready – There are often shops in the fridge, perfect for lunch throughout the week. Plant-based and Gluten-Free – Perfect for vegan, vegetarian, and gluten-free diets.
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Quinoa Black Bean Vegetable Salad and Mango
author:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 min
yield: 4-6
diet: Vegan
1 1/2 cup Rinse, drained white or red quinoa
2 1/4 cup water
1/2 tsp Sea salt
1 Red peppers, diced
1 Mango, diced into small pieces
3/4 cup There is no canned corn with salt added
1 There are no black beans with rinsed and drained salt
2 Rats, finely chopped
1 Ripe avocado, fresher coriander to garnish with more fresh coriander, scooped from the skin and diced (optional!)
For dressing:
1/4 cup Raw pumpkin seeds
1/2 tsp Sea salt
1/2 cup Fresh lime juice
1/2 Jalapeño, stems, sown, chopped
1/2 tsp Ground Cumin
1/4 tsp Chili powder
1 cup Fresh coriander, roughly chopped
1/2–1 TBSP Date Syrup (Code HealthyHelper Saves!)
Instructions
For dressing:
Mix pumpkin seeds, coriander, lime juice, chili powder, cumin, salt and syrup in a high-speed blender and blend until smooth. Please put it aside.
For salads:
Toast the quinoa over medium heat in a large pot. Stir frequently until you can hear the continuous pop noise (about 6 minutes). Mix water and 1/2 tsp sea salt. Cook. Then lower the heat (about 15 minutes) until the water is completely absorbed and the quinoa is fluffy and soft. Transfer the quinoa to a large bowl and allow to cool completely. Stir in the peppers, corn, mango, beans, green onions, avocado (used!), and dressing. Combine and throw. Serve with more avocado and cilantro if necessary.
Have you made this recipe?
Tips and Variations
Make it more spicy – add an extra pinch of jalapeño or cayenne to the dressing. Exchange fruits – try pineapple or papaya instead of mangoes for a tropical twist. Add crunch – Add texture by tossing it on pepitas, sunflower seeds, or chopped cashews. Make a meal – serve on lush greenery or with grilled tofu or shrimp.
Storage method
Store leftovers in a fridge airtight container for up to 3 days. For the best texture, add the avocado just before serving.
Perfect salad for meal preparation
This quinoa black bean mango salad is lively, nutritious and extremely versatile. It’s a kind of dish you can enjoy as a light lunch, a side dish for dinner, or a crowd-pleasing salad for any gathering. It features sweet mangoes, creamy avocados and tangy coriander lime pumpkin seed dressing, and every bite is refreshing and satisfying.
What is your favorite grain (yes, I know that quinoa is not technically a grain!)?
Do you like salad fruits?
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Four answers to “Quinoa Black Bean Vegetable Salad with Mango and Avocado (Vegan + Gluten Free + Oil Free)”
I loved presenting your amazing posts this week with a full plate of 503. Thank you for sharing your talent with us.
Ms Helen
Thank you for sharing something for dinner. I hope the rest of your week is great!
It looks delicious and very healthy! Pin it later! Visit today from Lou Lou Girls Link Up. Have a great week!