• 1 mango, peeled and cut into small dice
  • 1 red bell pepper, seeded and diced small
  • 1 Cup scallions, chopped
  • 1 Cup fresh cilantro, chopped
  • 2 TBS red wine vinegar
  • 2 TBS grapeseed oil
  • ¼ tsp. salt
  • 2 Cups cooked quinoa, cooled
  • 15 oz. canned black beans, drained and rinsed


Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. Tastes good chilled and even better at room temperature.


Often I make the quinoa the night before and let it cool in the fridge overnight. Then in the morning I just chopped the veggies and toss everything together.

Sometimes I use the spicy black beans if I can find them.

MacGourmet downloadQuinoa Salad with Black Beans and Mango. To import, drag image to your MacGourmet recipe box.