Vanilla and Bean· by Traci York★ 4.7 (26)

35 Minute Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette

Name: 35 Minute Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6, 6 Servings
Cuisine: mexican
Ingredients: 1 C (195g) Quinoa (rinsed under running water); 1 3/4 C (420g) Water; 1/2 C (70g) Pepitas; 1/2 tsp Extra Virgin Olive Oil; 1/2 tsp + 1/8 tsp Fine Sea Salt (divided); 1/4 tsp Smoky Paprika; 1 3/4 C (300g) Cooked Black Beans (rinsed, drained, about one 15 oz can); 3/4 C (70g) Purple/Red Onion (small diced, about 1/2 an onion); 2 C (330g) Mangos (diced, about one mango* (see note)); 2 C (90g) Baby Spinach (chopped and packed); 4 Tbs Cilantro (finely chopped); 2 Avocados (diced just before serving); 1/2 tsp Apple Cider Vinegar; 1 Chipotle Pepper in adobo sauce** (gluten free if needed); 2 tsp Adobo Sauce; 2 Tbs Lime Juice (fresh squeezed, about two limes + more for serving); 1/4 tsp Fine Sea Salt; 1/4 tsp Ground Cumin; 15 Stems of Fresh Cilantro (leafless stem part removed); 1/4 C (50g) Extra Virgin Olive Oil

Nutrition Facts

Per serving · recipe makes 6 · 35m total

Servings

Calories

24% of a 2,000 cal day

477KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat26g

33%

Saturated4g

18%

Unsaturated22g

—

Total Carbs52g

19%

Fiber14g

50%

Total Sugars10g

—

incl. Added Sugars0g

Starch28g

—

Sodium598mg

26%

% Daily Value is based on a 2,000 calorie day.

A bright salad of quinoa, black beans, and mango with a spicy chipotle-lime vinaigrette, topped with pepitas and avocado. Sweet and spicy flavors make this a satisfying vegetarian main for lunch or dinner. Perfect for meal prep, potlucks, or picnics.

Ingredients

6 SERVINGS

195 gQuinoa — rinsed, 1 cup
420 gWater — 1¾ cup
70 gPepitas — ½ cup
½ tspExtra Virgin Olive Oil
⅝ tspFine Sea Salt — divided
¼ tspSmoky Paprika
300 gCooked Black Beans — rinsed, drained, 1¾ cup
70 gPurple/Red Onion — small diced, ¾ cup
330 gMangos — diced, 2 cup
90 gBaby Spinach — chopped, packed, 2 cup
4 tbspCilantro — finely chopped
2Avocados — diced
½ tspApple Cider Vinegar
1Chipotle Pepper in adobo sauce
2 tspAdobo Sauce
2 tbspLime Juice — fresh-squeezed, 2
¼ tspFine Sea Salt
¼ tspGround Cumin
15Fresh Cilantro
50 gExtra Virgin Olive Oil — ¼ cup

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

35m total

Read the method on Vanilla and BeanTraci York’s original page

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mainmexicansaladbowlbeansdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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