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Mango Kale Black Bean Quinoa Salad

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Looking for a delicious healthy salad? This has mango, kale, black bean and quinoa, all packed with flavor, fiber and nutrients. It’s a staple in my diet.

I made this one night knowing I’d be too busy to shop and cook for a party we were attending the next day. I just used ingredients on hand and it turned out to be delicious! It was a hit at the party -so it’s now a favorite request. I have tasty recipes like this in my cookbook, the Plant-based Boost Cookbook, 100+ Recipes for Athletes and Exercise Enthusiasts. If you eat meat, this also tastes good with grilled chicken. I serve it on the side since I eat mostly plant-based


  • 1 ½ bunch of kale leaves
  • ½ cup of orange juice
  • 1-2 Tbsp. of pistachio, walnut or olive oil
  • 1 mango cut into small cubes
  • 1/3 cup of pumpkin seeds
  • 1 can of black beans
  • 2 cups of cooked quinoa
  • 1/3 cup red onion*
  •  2 tsp. of Bragg liquid amino acid (or soy sauce)
  • 2 tsp. balsamic vinegar

*Tip: Soak the chopped red onion and place in ice-cold water for 10 minutes to remove bitterness and enhance sweet taste.


  1. Soak kale in orange juice and oil overnight in its own container.
  2. Cook quinoa according to package.
  3. Chop the mango and purple onion and set aside separately.
  4. Rinse and drain the black beans.
  5. While the quinoa is hot, mix in black beans, soy sauce, purple onion, and balsamic vinegar. Let this mixture chill overnight.
  6. The next day mix all ingredients together, adding in mango last.

Makes 10 servings

Nutrition information per serving: 252 Calories; Total Fat 6g; Saturated Fat 1g; Monounsaturated Fat 3g; Polyunsaturated Fat 2g; Cholesterol 0; Sodium 185mg; Carbohydrate 40g; Fiber 7g; Protein 11g

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