This healthy salad is a great way to jump start your Spring! Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 15 ounce can black beans no salt added, rinsed and drained
- 1 cup cooked quinoa according to package directions
- 1 cup fresh or frozen corn
- 1 small red bell pepper chopped
- 1 cup fresh mango chopped
- 1/4 cup red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1 small jalapeño pepper seeded and finely diced
- 1 medium lime juiced
- 1 1/2 tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
Ingredients
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Rate this recipe!
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Instructions
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Nutrition Facts
Southwestern Black Bean, Quinoa, and Mango Medley
Amount Per Serving
Calories 221
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 354mg
15%
Potassium 466mg
13%
Total Carbohydrates 39g
13%
Dietary Fiber 9g
36%
Sugars 10g
Protein 8g
16%
Vitamin A
18%
Vitamin C
72%
Calcium
4%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
