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24
Apr
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Black Bean, Mango, and Quinoa Salad |
The warm weather is finally here (though being New England, we can’t say for sure if it will stay) and I was craving something fresh, cool, and colorful. Mangos looked beautifully ripe and they were on sale, so I decided to pair them with black beans in a Southwestern-inspired quinoa-based salad. I chose quinoa because it is a grain that is kosher for Passover. Now, my really critical and informed readers might be wondering why, if I am keeping Passover, I’m eating legumes. Well, I urge to do some googling and reading about kitniot – personally, I just don’t really feel those rules apply in modern times, so my husband and I have decided to forego our Ashkenazic roots adopt a more Sephardic style of eating in our household. Fortunately, I do have some Sephardic heritage as well.
This salad is quick and easy to put together. I made a large enough batch to have dinner for myself tonight, lunch for both of us tomorrow, and another dinner for me. While preparing the salad, I rubbed some chicken breasts with a southwest seasoning blend and threw them on the grill. I have a feeling the salad will taste even better tomorrow after a night in the fridge!
Black Bean, Mango, and Quinoa Salad
2 mangos, peeled and diced
1 can of black beans, drained and rinsed
1/2 cup finely chopped red onion
1/2 cup dry quinoa, cooked according to package directions
1 tomato, seeded and chopped
2 cloves of garlic, minced
1/4 tsp ground ginger
1/2 tsp ground cumin
1 tsp brown sugar
2 tbsp olive oil
juice from 1 lime
salt to taste
1/4 cup chopped fresh cilantro
Combine mangos, black beans, onion, quinoa, and tomato in a medium bowl. Whisk together remaining ingredients except for cilantro; pour over salad and mix to combine. Gently mix in chopped cilantro and serve.
Nutritional Information, based on 6 side-dish sized servings
Amount Per Serving
Calories: 266.5
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 314.2 mg
Total Carbs: 46.8 g
Dietary Fiber: 8.4 g
Protein: 9.5 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
bakingblonde — April 24, 2008 @ 1:40 am
That looks and sounds soo yummy! I love cilantro, it really brightens the flavors up! Perfect for spring/summer
Ally — April 24, 2008 @ 2:18 am
Quinoa and Mango scream warm weather to me. I love the combination, you always come up with the best!
Elly — April 24, 2008 @ 3:16 am
Mmmm this looks SO tasty. I <3 quinoa and I triple <3 black beans and mango.
Kevin — April 25, 2008 @ 12:49 am
This sounds nice and tasty and healthy. I really been enjoying quinoa lately.
Ashlee Wetherington — May 15, 2008 @ 8:58 pm
that salad looks great! i just discovered quinoa not too long ago, it’s another great use for it 🙂 love the mango, especially!
Ashlee Wetherington — April 5, 2011 @ 1:12 am
that salad looks great! i just discovered quinoa not too long ago, it's another great use for it 🙂 love the mango, especially!