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Southwestern Black Bean, Quinoa and Mango Medley
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Description
A fresh, colorful and healthy side dish, plus a great use for leftover cooked quinoa.
Ingredients
- FOR THE DRESSING:
- 1 whole Large Lime, Juiced
- 1-½ Tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic, Finely Minced
- ½ teaspoons Ground Cumin
- ½ teaspoons Chili Powder
- ¼ teaspoons Ground Turmeric
- FOR THE SALAD:
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained Well
- 1 cup Cooked Quinoa
- 1 cup Frozen Corn, Thawed
- 1 whole Small Red Pepper, Seeded And Diced
- 1 whole Medium Mango, Peeled And Diced
- ¼ cups Finely Chopped Red Onion
- ½ cups Chopped Fresh Cilantro
- 1 whole Medium Jalapeno Pepper, Seeded And Finely Diced
- 1 whole Medium Avocado, Diced
Preparation
For the dressing, combine lime juice, olive oil, minced garlic, cumin, chili powder and turmeric in a jar with a tight fitting lid. Shake well until combined. Store in the refrigerator until ready to use.
For the salad, in a large bowl, gently stir together the black beans, quinoa, corn, red pepper, mango, red onion, cilantro, jalapeno and avocado until well mixed.
Drizzle the dressing over the salad and toss lightly until combined. Cover and refrigerate until serving time.
Adapted from Cathy at Noble Pig.
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