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Southwestern Black Bean, Quinoa and Mango Salad

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There is a jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal.


  • 1 – 15 oz can black beans, no salt added, rinsed, drained
  • 1 cup cooked quinoa (according to package directions)
  • 1 cup frozen corn
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango
  • ¼ cup chopped red onion
  • ½ cup fresh cilantro, chopped (or 2 tsp dried if not available)
  • 1 small fresh jalepeno pepper, seeded, finely diced
  • 1 lemon, juiced
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp turmeric


  1. Mix beans, quinoa, corn, pepper, mango, onion, cilantro, and jalapeno together in a mixing bowl.
  2. In a small bowl, whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric together.  Toss into salad mixture and chill until serving time.

Makes 6 servings (about 1 cup each)

Nutrition Information per Serving:

  • Calories: 201
  • Fat: 5 g
  • Sat Fat: 1 g
  • Sodium: 9 mg
  • Carbohydrate: 36 g
  • Fiber: 8 g
  • Protein: 8 g

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

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