Ingredients
Scale
- 1 cup quinoa (rinsed thoroughly)
- 2 cups water or low-sodium vegetable broth (for cooking quinoa)
- 1 large ripe mango, peeled and diced
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional for a spicy kick)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: 1 avocado, diced (for creaminess)
Substitution suggestions: If you can’t find black beans, pinto beans or chickpeas work beautifully. For a nutty crunch, add toasted pepitas or sliced almonds. If fresh mango isn’t in season, frozen mango chunks thawed gently can substitute without losing much flavor.
Instructions
- Start by rinsing the quinoa under cold water to remove its natural bitterness. This step is key—Mama Lou always insisted on it to keep the salad fresh and light.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
- While the quinoa is cooking, dice the mango, red bell pepper, and red onion. Chop the cilantro and, if you’re using it, mince the jalapeño. I love how the kitchen fills with vibrant colors and scents at this stage—it always reminds me of summers spent cooking side-by-side with Ouma.
- In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, smoked paprika, salt, and pepper. This dressing is what brings the salad to life, with the lime adding that perfect zing.
- Once the quinoa is cool enough to handle, transfer it to a large mixing bowl. Add the black beans, diced mango, bell pepper, red onion, cilantro, and jalapeño (if using).
- Pour the dressing over the salad and gently toss everything together until well combined. Taste and adjust seasoning if needed. I always encourage a little extra lime juice or salt to brighten the flavors just right.
- If you want that creamy texture, gently fold in the diced avocado just before serving. It adds a luxurious richness that Mama Lou would’ve called “comfort food for the soul.”
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld beautifully. This step is worth the wait and always brings a smile to my face when I see how vibrant it looks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
