Try our Mango and Quinoa Salad with Black Beans, Corn, and Lime Vinaigrette for a refreshing and nutritious salad option. Packed with vibrant flavors and wholesome ingredients.
Mango and Quinoa Salad with Black Beans, Corn, and Lime Vinaigrette
Indulge in the tropical flavors of our Mango and Quinoa Salad with Black Beans, Corn, and Lime Vinaigrette. This refreshing salad combines the sweetness of ripe mangoes with the protein-packed goodness of quinoa and black beans.
Tossed in a zesty lime vinaigrette, this salad is perfect for a light lunch or as a side dish for any occasion. Enjoy the vibrant colors and flavors of this nutritious salad!
Print This
Mango and Quinoa Salad with Black Beans, Corn, and Lime Vinaigrette
Ingredients
- 1 cup cooked quinoa
- 1 ripe mango, diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 52g
- Fiber: 9g
- Fat: 9g
- Sugar: 9g
Instructions
- In a large bowl, combine the cooked quinoa, diced mango, black beans, corn kernels, red onion, and fresh cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Adjust the seasoning if needed.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the Mango and Quinoa Salad chilled as a refreshing and nutritious side dish or light meal.
Service Suggestion
- Serve alongside grilled chicken or shrimp for a complete meal.
- Garnish with additional fresh cilantro leaves before serving.
Notes
- For added crunch, sprinkle some toasted pepitas or chopped almonds on top.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the vinaigrette.