Description
A vibrant, refreshing 30-minute Black Bean Quinoa Salad loaded with fresh mango, creamy avocado, and a zesty cilantro lime dressing. This nutritious and colorful salad combines protein-rich quinoa and black beans with crisp vegetables and toasted pumpkin seeds for a satisfying, healthy meal perfect for lunch or dinner.
Ingredients
Salad Base
- 1/2 cup uncooked quinoa (or 2 cups cooked)
- 1 tsp olive oil
- 1.5 tsp taco seasoning
- 2 handfuls arugula
- 1 can black beans (400ml/15 oz), drained and rinsed
- 1 cup (6 oz) cherry tomatoes, finely chopped
- 1 red bell pepper, seeded and diced
- 1 mango, diced small
- 1 avocado, peeled and diced
- 1/3 cup pickled red onions (or substitute with 1/4 cup finely diced red onion)
- 1/3 cup cilantro, finely chopped
- 3 tbsp pumpkin seeds, toasted
Dressing
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1/2 cup cilantro, loosely packed
- 1 clove garlic, roughly chopped
- 1/2 small jalapeño, deseeded (or a pinch chili flakes for heat)
- 1 tsp agave
- 1/2 tsp Dijon mustard
- 1/4 tsp ground cumin
- Pinch sea salt and pepper
Instructions
- Cook Quinoa: In a saucepan, add 1/2 cup uncooked quinoa to 1 cup water and bring to a simmer. Cook uncovered until the quinoa is fluffy and pleasantly chewy, about 12–15 minutes. Drain any excess water if necessary and set aside.
- Season Quinoa: Transfer the cooked quinoa to a bowl and stir in 1 tsp olive oil and 1.5 tsp taco seasoning. Taste and add a pinch of sea salt if the seasoning lacks salt. Let the quinoa cool to room temperature.
- Prepare Dressing: In a blender or food processor, combine 1/4 cup olive oil, 3 tbsp lime juice, 1/2 cup loosely packed cilantro, 1 clove garlic, 1/2 small deseeded jalapeño (or chili flakes), 1 tsp agave, 1/2 tsp Dijon mustard, 1/4 tsp ground cumin, and a pinch of sea salt and pepper. Blend until smooth, allowing small bits of cilantro to remain. Adjust sweetness or heat by adding more agave or jalapeño/chili flakes if desired, then blend again.
- Assemble Salad: In a large salad bowl, combine the cooled seasoned quinoa, 2 handfuls arugula, drained black beans, finely chopped cherry tomatoes, diced red bell pepper, diced mango, diced avocado, pickled red onions, 1/3 cup finely chopped cilantro, and toasted pumpkin seeds.
- Toss and Serve: Drizzle the cilantro lime dressing over the salad and gently toss everything to evenly combine. Serve immediately and enjoy this fresh, nutritious salad.
Notes
- You can substitute the pickled red onions with finely diced raw red onion if unavailable.
- Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant for enhanced flavor.
- If you prefer more heat, keep the jalapeño seeds or add chili flakes to the dressing.
- This salad can be prepared in advance; keep the dressing separate until ready to serve to maintain freshness.
- For a vegan option, ensure the taco seasoning is free of animal products.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
