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Southwestern Black Bean, Quinoa and Mango Salad
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| This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet. Ingredients | |
| 15- ounce can | black beans, (no salt added, rinsed and drained) |
| 1 cup | cooked quinoa, (red or tri-color) (according to package directions) |
| 1 cup | fresh or frozen corn |
| 1 small | red bell pepper, (chopped) |
| 1 cup | chopped fresh mango |
| 1/4 cup | finely chopped red onion |
| 1/2 cup | chopped fresh cilantro |
| 1 small | jalapeño pepper, (seeded and finely diced) |
| juice from 1 medium | lemon |
| lime, alternative | |
| 1 1/2 tbsp | extra virgin olive oil |
| 2 | garlic cloves, (minced) |
| 1/2 tsp | ground cumin |
| 1/2 tsp | chili powder |
| 1/4 tsp | ground turmeric |
Instructions
Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
Drizzle over the mixture and toss.
Refrigerate until ready to serve.
Notes
This recipe is from The Plant-Powered Diet by Sharon Palmer, RD
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