• Shannon Roussy

Mango Black Bean Quinoa Salad

Adapted from AmbitiousKitchen


Ingredients

For the quinoa:

  • ¾ cup uncooked quinoa

  • 1 ½ cups water

For the salad:

  • 1 (15 ounce) can black beans

  • 1 large mango, diced (about 1 heaping cup diced mango)

  • 1 red bell pepper, diced

  • 1 avocado, diced

  • ½ cup diced cilantro

  • ¼ cup finely diced red onion

  • 1 jalapeno, seeded and diced

For the honey lime chipotle dressing:

  • 2 tablespoons olive oil

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • ½ teaspoon chipotle chili powder, plus more if you like things a little spicy

  • 1 clove garlic, minced

  • ½ teaspoon salt

  • Freshly ground black pepper

Instructions

  1. Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork.

  2. While the quinoa is cooking, chop all your fruits & veggies. Once done, add them to a large bowl along with your cooked quinoa.

  3. In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper.

  4. Pour dressing all over the quinoa salad and toss to combine. Serve at room temp or cold.

Salad with stay good for 4-5 days in the fridge. Serves 4.

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