Delightful Tropical Quinoa Salad with Mango & Black Beans

The sun is shining, and as I take a bite of this Tropical Quinoa Salad with Mango & Black Beans, I can almost hear the ocean waves crashing in the background. Imagine sweet, juicy mango mingling with the nutty texture of quinoa, all beautifully accented by the vibrant black beans. Pina Colada Pie for a Tropical Twist This dish is like a tropical vacation for your taste buds, bursting with colors and flavors that will make you dance in your kitchen.

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Every time I prepare this salad, it reminds me of those carefree summer days spent lounging by the pool. Friends gather around, laughter fills the air, and someone inevitably asks for seconds—or thirds! It’s perfect for backyard barbecues, beach picnics, or just a delightful lunch while reminiscing about warmer days ahead. Refreshing Fruit Salad Trust me; each bite promises an explosion of flavor that’ll keep you coming back for more.

I still remember my friend Sarah’s face when she first tasted this Tropical Quinoa Salad at our last BBQ. She looked like she’d just discovered gold in her backyard!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A great source of protein and fiber; rinse it well before cooking for optimal fluffiness.
• Mango: Use ripe mangoes for sweetness; they should give slightly when pressed. Strawberry Lemon Bars for a Sweet Finish.
• Black Beans: Canned black beans are convenient; just rinse them to remove excess sodium.
• Red Bell Pepper: Choose firm peppers for crunch and color; they add a sweet flavor.
• Cilantro: Fresh cilantro brightens up the salad; chop finely to release its aroma.
• Lime Juice: Freshly squeezed lime juice enhances flavor depth; it’s like sunshine in a bottle!
• Olive Oil: Use extra virgin olive oil for richness; it complements the other ingredients beautifully.
• Salt and Pepper: Essential seasoning that elevates all flavors; adjust to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below. No Bake Blueberry Cheesecake.

Let’s Make it Together

Cook the Quinoa: Rinse one cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with two cups of water. Bring to a boil over medium heat.

Let It Simmer: Once boiling, reduce heat to low and cover. Allow quinoa to simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

Prepare the Veggies: While the quinoa cooks, dice one ripe mango and one red bell pepper into small pieces. Chop fresh cilantro finely to add that fresh burst of flavor.

Mix It All Together: In a large bowl, combine cooked quinoa with diced mango, bell pepper, black beans (drained), and chopped cilantro.

Add Dressing & Seasoning: Drizzle three tablespoons of olive oil and juice from two limes over the mixture. Add salt and pepper according to your preference.

Toss & Serve: Gently toss all ingredients together until well combined. Taste and adjust seasoning if necessary before serving chilled or at room temperature.

This Tropical Quinoa Salad with Mango & Black Beans isn’t just food; it’s an experience! Picture yourself enjoying each bite while reminiscing about sunny vacations or planning your next getaway—without ever leaving home! For more inspiration, check out this Garlic Butter Green Beans recipe.

Perfecting the Cooking Process

To achieve the best results, start by cooking the quinoa first. While it simmers, chop the veggies and prepare the dressing to maximize efficiency and flavor.

Add Your Touch

Feel free to customize this salad by adding avocado or swapping black beans for chickpeas. Experimenting will make each batch uniquely yours!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently or enjoy cold for a refreshing meal.

The first time I made this Tropical Quinoa Salad, my friends devoured it, asking for seconds and thirds—talk about a crowd-pleaser!

FAQ

How do I cook quinoa perfectly?

Rinse quinoa thoroughly before cooking to remove bitterness and enhance its nutty flavor.

Can I use frozen mango in this recipe?

Yes, frozen mango works great; just thaw it before mixing into the salad.

What other beans can I use in this salad?

Feel free to substitute black beans with kidney beans or pinto beans for variety.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Tropical Quinoa Salad with Mango & Black Beans

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• Author: Emma Taylor
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Indulge in a burst of tropical flavors with this vibrant Tropical Quinoa Salad featuring sweet mango, protein-packed black beans, and crunchy bell peppers. Perfect for summer barbecues or as a healthy meal prep option, this salad is not only visually stunning but also a delightful treat for your taste buds. Enjoy it chilled or at room temperature, making it a versatile dish for any occasion!

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Ingredients

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• 1 cup quinoa
• 1 ripe mango, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water and combine with 2 cups of water in a medium saucepan; bring to a boil.
2. Reduce heat to low, cover, and let simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
3. While quinoa cooks, dice the mango and red bell pepper; chop the cilantro finely.
4. In a large bowl, combine cooked quinoa with the diced mango, bell pepper, black beans, and cilantro.
5. Drizzle with olive oil and lime juice; season with salt and pepper to taste. Toss gently to combine before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Tropical

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 300
• Sugar: 7g
• Sodium: 240mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg