Description
A deliciously fresh summer salad with a silky smooth mango sauce. It’s such a colorful and healthy meal and also super easy to make. You’re going to want to make this Quinoa Black Bean and Mango Salad over and over again.
Ingredients
Scale
- 1 cup (150 grams) quinoa
- 1 lime, juiced
- 1 1/2 cup (250 grams) mango, cubed
- 1 thumb-sized piece of ginger (10 grams), grated
- 1 tbsp rice vinegar
- 1/4 tsp salt, plus more to taste
- 14 oz (400 grams) canned black beans, drained and rinsed
- 1/2 cucumber, cubed
- 2 cooked beets, cubed
- 1 cup (140 gram) canned corn, drained
- 1/3 cup (40 grams) roasted peanuts, chopped
- 2 spring onions, thinly sliced
- 1/10 cup (5 grams) cilantro, chopped
- Pinch of black pepper
Instructions
- Rinse and drain the quinoa. Add 300 ml of water to a small saucepan and bring to a boil. Cook the quinoa for about 12 minutes or until all the water has been absorbed.
- Transfer the cooked quinoa to a baking tray and spread it out in one thin layer to allow the remaining moisture to evaporate.
- Add the lime juice, 150 grams of the mango, ginger, rice vinegar and salt to a blender and blend until silky smooth.
- In a large bowl, combine the remaining mango, black beans, cucumber, beetroot and corn. Once cooled down and the moisture evaporated, add the quinoa and mix thoroughly.
- Lastly, add the peanuts, spring onions and cilantro on top and pour over the sauce.
- Add salt and pepper to taste.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Vegan, Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 727kcal
- Sugar: 32,4g
- Sodium: 0,61g
- Fat: 17,2g
- Saturated Fat: 2,4g
- Carbohydrates: 100,4g
- Fiber: 25,2g
- Protein: 28,6g