Black Bean and Quinoa Salad with Mango and Cilantro

A vibrant and refreshing salad packed with protein, fiber, and tropical flavors. Perfect for a light lunch or side dish.

Prep Time

20 minutes

Total Time

35 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.05/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupQuinoa(Rinsed)

£0.75

2cupsWater

1canBlack Beans(15 ounces, rinsed and drained)

£0.65

1largeMango(Diced)

£1.50

0.5mediumRed Onion(Finely diced)

£0.20

0.3cupCilantro(Chopped)

£0.40

3tablespoonsLime Juice(Freshly squeezed)

£0.30

2tablespoonsOlive Oil(Extra virgin)

£0.15

1teaspoonHoney(Or agave for vegan option)

£0.10

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

0.5Jalapeno(Optional, finely diced (remove seeds for less heat))

£0.15

Total Cost

£4.20

£1.05 per serving

Instructions

1.
Rinse the quinoa in a fine-mesh sieve under cold water.
2.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool.
3.
In a large bowl, combine the cooked quinoa, black beans, diced mango, red onion, and chopped cilantro.
4.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to create the lime vinaigrette.
5.
Pour the lime vinaigrette over the salad and toss gently to combine.
6.
Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (300g)

425 kcal / 1778 kJ

Carbs

63g

24% of RDA

Fat

15g

21% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

18 g

20% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier salad, add a finely diced jalapeño (remove seeds for less heat).

You can substitute avocado for mango for a creamier texture.

Toasted pumpkin seeds or pepitas add a nice crunch.

The salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Medium saucepan

Large bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Black Bean and Quinoa Salad with Mango and Cilantro

Ingredients

Instructions