Quinoa Black Bean Salad with Mango & Avocado Recipe

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Harry Rice Modified: March 23, 2022
Quinoa Black Bean Salad with Mango & Avocado Recipe

How To Make Quinoa Black Bean Salad with Mango and Avocado

Quinoa is incorporated into this black bean salad for a more filling meal! It’s also tossed in a mango, avocado, and honey-lime dressing for freshness.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1cupdry quinoa
  • 14½ozchicken broth,low-sodium
  • salt
  • 3tbspextra-virgin olive oil
  • 3tbsplime juice,fresh
  • 2tsphoney
  • ½tspground cumin
  • ¼tspground ginger
  • ¼tspcayenne pepper,optional
  • 1canblack beans,drained and rinsed
  • 1medium mango,peeled, cored and diced
  • 1red bell pepper,cored and chopped
  • ½cupgreen onions,sliced
  • cupcilantro,chopped
  • 1medium avocado,semi-firm but ripe, cored and diced


  1. Rinse the quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with the chicken broth and ¼ cup water and season lightly with salt to taste.

  2. Bring to a boil, then reduce the heat to low and simmer for about 15 to 20 minutes, until the water has been absorbed. Let cool.

  3. In a small mixing bowl, whisk together the olive oil, lime juice, honey, cumin, ginger and cayenne pepper.

  4. In a large bowl or salad bowl, toss together the quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing.

  5. Season with salt to taste and serve. Enjoy!


  • Calories: 361.78kcal
  • Fat: 14.77g
  • Saturated Fat: 2.19g
  • Monounsaturated Fat: 9.19g
  • Polyunsaturated Fat: 2.56g
  • Carbohydrates: 48.58g
  • Fiber: 10.93g
  • Sugar: 12.23g
  • Protein: 11.73g
  • Cholesterol: 2.06mg
  • Sodium: 711.28mg
  • Calcium: 62.63mg
  • Potassium: 799.39mg
  • Iron: 3.53mg
  • Vitamin A: 73.68µg
  • Vitamin C: 55.38mg
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