Red Quinoa & Black Bean Salad witih Mango

Red Quinoa and Black Bean Salad with Mango

Like all salad recipes, this one is infinitely variable and how you make it will depend not only on your preferences but also on what's lounging about in your refrigerator. I've made it twice already. The first time I didn't have any cilantro, so I used chives and mint for herbal brightness, and for the dressing I used olive oil instead of avocado oil. Like much in life, it all depends ...
Category main, Salad
Keyword black bean salad, quinoa black bean salad, quinoa salad
Author © Marlene Cornelis/Urban Cottage 2013


  • 1/4 cup finely chopped onion (red, white or yellow)
  • 1 orange bell pepper, diced
  • 2 Roma tomatoes, diced
  • 4-inch length English cucumber, diced
  • 1 medium mango, diced
  • 1 19 oz or 540 ml can of black beans, rinsed
  • 1-1/2 cups cooked red quinoa
  • a couple handfuls cilantro, finely chopped (see Notes)
  • 2 avocados, halved and sliced
  • 1 tbsp freshly squeezed lime juice
  • freshly ground pepper, to taste

How To Make This Recipe

  1. Soak the chopped onion in a small dish of cold water while you prepare the rest of the salad ingredients (this cuts their sharpness while retaining the onion flavour). 

  2. Combine the rest of the ingredients except for the avocado, lime juice and pepper in a large bowl. Drain and add the onion. Toss together, then dress with Lime and Garlic Vinaigrette (recipe below). Taste and adjust the seasonings to suit your taste.

  3. Gently toss the avocado slices with the lime juice and a grinding of black pepper. Set aside until ready to garnish the plated salads.

Recipe Notes

A note about the avocado: I slice it, toss it in lime juice and a bit of black pepper and serve it on the side with the salad. You could cut the slices into thirds and stir them into the salad, but I simply like the look of them better beside the salad.

If you don't have cilantro, you could substitute a handful of chives and 4 or 5 mint leaves, all finely chopped.