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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

Mango Kale Black Bean Quinoa Salad

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Servings: 10
Calories: 252kcal


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


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


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


Calories: 252kcal | Carbohydrates: 40g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 185mg | Fiber: 7g

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