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Black Bean Mango Quinoa Salad with Avocado and Mint

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Salad Ingredients

  • 2 1/2 cups cooked quinoa 515g (recipe in link below)
  • 1/4 cup red onion 35g, finely diced
  • 1 cup cooked black beans - cooked fresh or from a can. Make sure to drain and rinse your beans if they are from a can. 170g
  • 1/2 cup fresh mango 120g, diced
  • some diced avocado to top each serving
  • a sprinkle of almond slivers to top each serving
  • a handful of arugula for each serving rocket

Dressing Ingredients

  • Juice from 1 lime 2 tablespoons
  • 1 teaspoon rice wine vinegar
  • 1 date take out the pit and either soak in hot water for 10 minutes or simmer in water for several minutes. This will soften it up
  • 1 garlic clove grated
  • 1/4 cup loosely packed mint leaves 4g
  • 1/8 teaspoon sea salt

Instructions

Salad Directions

  • Cook your quinoa and make the dressing while the quinoa is cooking.
  • When the quinoa is done cooking, transfer it to a large bowl and allow it to cool for about 5 minutes.
  • When the quinoa isn’t super hot (but still warm), add the dressing and stir just until it’s combined. Adding the dressing to the warm quinoa will help the dressing soak in and keep the salad moist and never dry.
  • Add the onion, black beans and mango and gently stir.
  • From here, place a handful of arugula on each serving plate, add some quinoa salad, and then top with dressing, diced avocado and almond slivers.

Dressing Directions

  • Add all ingredients to blender.  Blend until smooth.