Our Best Bites, I knew it was going to be the first one. It was a perfect salad and incorporated so many things I love...black beans, mangoes and a tangy dressing (and of course, the avocado I chopped on top). The quinoa was as easy to make as rice and the salad was really filling. I'm ready to try more quinoa recipes now :-)!
2 cups cooked quinoa at room temperature, or chilled (I used chicken broth when making it to give it extra flavor)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
freshly cracked black pepper
Avocadoes for toppings!
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.