Name: 30-Minute Black Bean Quinoa Salad with Mango and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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

30-Minute Black Bean Quinoa Salad with Mango and Avocado

5 from 1 vote

Simple and nourishing black bean quinoa salad with mango, avocado, tomatoes, and arugula. Drizzled with a bright and herby cilantro lime dressing. This recipe is ready in 30 minutes, and makes for a wholesome stand-alone dinner salad!

Prep Time: 15

Cook Time: 15

Total Time: 30

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Why You’ll Love My Recipe

This black bean quinoa salad is unmatched! It’s crunchy, creamy, tangy, and herby, with a little bit of heat and a little bit of sweet!

Two things that really make my recipe stand out from others you may have tried or seen online, is that my recipe adds sweet mango and an elevated and herby cilantro lime dressing that you could drink from a cup! The sweet mango is a lovely addition to the spices in this dish and helps offset some of the heat with a little bit of sweet. (See my recommendations below for my favourite mango varieties, or how I use frozen mango in this recipe).

As for the dressing, most recipes online use a very simple dressing of olive oil and lime, but my dressing is more elevated by blending fresh cilantro with olive oil, garlic, and jalapeno (or chili flakes). It’s a delicious citrus herb dressing that ups the flavour in this salad making it so easy to devour those plant-points.

I know you’re going to love this black bean quinoa salad as much as I do!

Hannah xx

The Ingredients:

Black Beans: A must in this recipe and certainly the star of the show! This little bean is a great vegan meat-alternative to help this salad stick with you, without the addition of chicken or fish.

Quinoa: This pleasantly chewy ancient-grain is the base of this recipe. Quinoa is a great option for gluten-free individuals and also helps the salad stick with you without adding additional beans, chicken or fish.

Mango: This sweet and simple addition is a must for my black bean quinoa salad. Soft and ripe mango really stands out in this recipe, offsetting the tanginess and heat with a bit of sweet. I like to use Ataulfo mango, also known as honey mango, which are primarily sourced from Mexico. They’re non-fibrous, creamy and buttery! I also recipe tested this using frozen and then thawed mango and it’s a GREAT option because it’s super soft and pleasantly sweet! I highly recommend!

Avocado: Adds beautiful creaminess to the recipe. This simple addition is a must in my opinion.

Arugula: This peppery green is such a nice addition to our salad, and it holds up well in this salad even after dressing, and lasts as leftovers without wilting. I also recipe tested this with spinach and it was super delicious, but spinach does tend to wilt faster in my experience.

Tomatoes: Sweet cherry tomatoes work great in this recipe. You could also substitute this with more red bell pepper.

Cilantro: The base of our herb dressing recipe, and a must for Mexican inspired dishes like this one! Cilantro and lime are used to make a bright and refreshing herby dressing, and additional cilantro leaves are sprinkled into the salad so it’s herby throughout. I do find that cilantro can be a polarizing herb – you love it or hate it. So when I have picky eaters around I like to substitute with flat-leaf parsley or basil instead.

How to make this black bean quinoa salad

Making this salad couldn’t be easier! Trust me when I say that anyone can make this pleasing dish. Here’s how to do it.

Quinoa in a white bowl with a wooden spoon in the middle. — Add cooked quinoa to a bowl with olive oil and taco seasoning. Mix to combine.

Cilantro dressing ingredients in a food processor ready to be blended. — In a blender or food processor: Add the cilantro, lime juice, olive oil, garlic and spices.

Blended cilantro dressing in a food processor. — Blend until smooth.

A white bowl with all of the black bean quinoa salad components inside ready to be tossed. There is also a wooden spoon in the bowl. — Combine all the salad ingredients.

green cilantro lime dressing in a bowl being poured into a bowl of black bean and quinoa salad. — Drizzle with the cilantro lime dressing.

Tossed black bean and quinoa salad in a white bowl with a wooden spoon in the middle. — Toss everything to combine.

side angle shot of a delicious black bean and quinoa salad in a white bowl ready to be enjoyed. — Serve and enjoy!

So there we have it, a delicious black bean quinoa salad with mango and avocado that’s full of flavour and texture. It’s fresh, bright, tangy and well-spiced! Ready in 30 minutes.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.