Spice up your picnic or pot luck with a fresh and healthy Mango Quinoa Salad, made in just 15 minutes with fresh mangoes, corn, black beans and spices. This gluten free and dairy free salad is perfect to enjoy as is or as a side for dinner.
Years ago, if you would have asked me to eat quinoa I would have rolled my eyes and walked away. Fast forward to present day, and I can’t get enough of this ancient grain (well, technically, seed). I came up with this delicious Mango Quinoa Salad that makes for the perfect quick lunch or side dish for dinner.
I recently shared how I make a big batch of Instant Pot Quinoa in less than 15 minutes time. Thanks to this method and my Instant Pot Black Beans, I’ve started whipping up quick and delicious quinoa salads. Sometimes I like to eat this Southwestern Quinoa Salad with Mango on it’s own, and other times I eat it on top of a bed of lettuce.
Table of contents
Directions
- In a large bowl, place the cooked quinoa, black beans, corn, green onions, and mango in a bowl.
- Mix ingredients then add the cilantro, zested lime, and lime juice. Sprinkle the chili powder on top, mix well and let chill in the refrigerator for at least a half hour.
FAQS
This Mango Quinoa Salad feeds about 8 people given about a half cup portion.
You can easily cook quinoa in the Instant Pot within minutes or on the stove top according to package directions.
You can eat quinoa hot or cold, and on its own or as a side dish.Cooked quinoa can be used like rice in recipes for casseroles, pilafs, and salad dishes.
Tips and Tricks
- Fruit – If mango isn’t in season you could chop up some canned (or fresh) pineapple. I know that sweet acidic flavor would also complement this salad well.
- Corn – I like to use frozen corn that has been thawed, but you could use fresh or even drained canned corn.
- Beans – You can use freshly cooked black beans or drained and rinsed canned black beans.
- Prep Ahead – This recipe comes together quickly thanks to the prep ahead. It’s all about pre-cooking the quinoa and beans.
Quinoa Recipes
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Mango Quinoa Salad
Equipment
- Mixing Bowl
- Refrigerator
Ingredients
- 2 cups cooked quinoa
- 1 cup cooked black beans rinsed
- ½ cup corn
- 1 mango peeled and diced
- ¼ cup green onions
- 3 tablespoons cilantro diced
- 1 lime zested and juiced
- ¼ teaspoon chili powder
Instructions
- In a large bowl, place the cooked quinoa, black beans, corn, green onions, and mango in a bowl.
- Mix ingredients then add the cilantro, zested lime, and lime juice. Sprinkle the chili powder on top, mix well and let chill in the refrigerator for at least a half hour.
Notes
- Fruit – If mango isn’t in season you could chop up some canned (or fresh) pineapple. I know that sweet acidic flavor would also complement this salad well.
- Corn – I like to use frozen corn that has been thawed, but you could use fresh or even drained canned corn.
- Beans – You can use freshly cooked black beans or drained and rinsed canned black beans.
Nutrition
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Did you make this recipe? Let me know!