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
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

4.8 stars (from 25 ratings)

By Traci York — Updated April 10, 2026 — 65 Comments / Jump to Recipe

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Sweet and spicy come together in this Quinoa Mango Black Bean Salad with a scrumptious Chipotle Lime Vinaigrette and Smoky Pepitas. Cook Black Beans from scratch and make this ahead, ideal for lunch, dinner, potluck or picnic. It comes together in about 35 minutes! This recipe is vegetarian, vegan and easily gluten free.

⭐️⭐️⭐️⭐️⭐️ “We loved this salad and it has been added to our family favourites list. Tasted great the next day too.” ~ Sue

Quinoa Mango Salad in a serving bowl ready for sharing

A Hearty Salad for Lunch or Dinner

Vibrant color, flavor, texture and so hearty!

Quinoa salads are a staple around here because quinoa is easy to cook and offers a bulky blank slate for flavor and texture. Readers have spoken too! Since this salad has become a reader favorite, I’ve also added this Summer Veggie Quinoa Salad and also Sweet Potato Black Bean Quinoa Salad to the Vanilla And Bean recipe collection.

Salads for lunch or dinner are ideal for an easy to make, lightened up meal. And, I love having them ready for lunch so I don’t end up snacking instead. For this salad, there’s only a bit of cooking involved, and if needed, any of the cooked components can be made ahead during a meal prep sesh so it’s easy to pull together when dinner time comes.

This Salad Is

hearty and satisfying
shared as a main or side
sweet and savory

If you love dinner salad recipes that take center stage as a main and spicy-sweet flavors, you’ll enjoy this black bean quinoa salad.

Cooked quinoa in a pot with a spoon. — 1. cook the quinoa.

Mixing the smoky pepitas. — 1. cook the quinoa.

About the Key Ingredients

For the Salad:

Quinoa – pronounced KEEN-wah, this delicious seed, often used as a grain, is mild yet nutty in flavor. For this salad, it provides bulk and give that luscious dressing something to hold on to. Look for quinoa in the bulk bins for best value.
Pepitas – these are edible seeds that come from specific varieties of pumpkins. They’re nutty in flavor and nutritious! In this recipe, they’re toasted with a bit of olive oil, salt and smoked paprika. Look for pepitas in the bulk bins for best value.
Black Beans – provide bulk and flavor in this salad. If you can, cook black beans from scratch for the best flavor, or use canned black beans for convenience.

Mango – adds sweetness, color and juicy texture. Look for firm mangos and allow them to ripen at home. You know the mango is ripe when the skin gives a little when pressed gently. If it is too soft/mushy, the mango is over-ripe. It’s similar to testing an avocado for ripeness.
Avocado – provides a creamy texture and savory-earthy flavor. Like mangos, to test the ripeness of an avocado, give it a gentle press. It’s ready when the skin gives a little. If you’re not ready to use an avocado, once ripe, set it in the refrigerator, where it’ll stay fresh for days until ready to enjoy.

For the Dressing:

Chipotle Chilis in Adobo Sauce – you’ll use both in this recipe. They offer spice and smoky flavor. Find chipotle pepper in adobo sauce in the Mexican food section of the grocery store. Store leftover chipotle pepper in adobo sauce in the refrigerator for up to two weeks or in the freezer for up to one month.
Fresh Lime Juice – adds so much flavor and balances the sweet and savory flavors of the salad.

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How to Make Quinoa Mango Black Bean Salad
step by step

Chopping spinach on a cutting board. — 4. chop the spinach.

All the ingredients for Black Bean Quinoa Mango Salad in a bowl. — 4. chop the spinach.

Tip: if making the salad ahead, hold out the avocados and add just before serving. otherwise, they tend to brown a bit.

Tossing Black Bean Quinoa Mango Salad in a bowl.

Traci’s Tips

Chipotle Chilis in Adobo Sauce: look for cans on the Mexican food aisle of your grocery store, gluten-free if needed. Leftovers will last weeks in the fridge, and store for months in the freezer. Use your leftovers in 10 Minute Black Bean Dip or easy Mexican Chipotle Salsa.
Make Ahead: the quinoa can be made up to two days in advance, and the toasted pepitas, up to a week in advance. Cook black beans from scratch up to a week in advance and freeze. Thaw in the fridge overnight.
This salad’s flavor improves with a bit of time in in the fridge. Add the avocado just before sharing as it tends to brown a bit otherwise.

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65 comments

4.76 from 25 votes (4 ratings without comment)