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!
⭐️⭐️⭐️⭐️⭐️ “We loved this salad and it has been added to our family favourites list. Tasted great the next day too.” ~ Sue
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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.
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
Tip: if making the salad ahead, hold out the avocados and add just before serving. otherwise, they tend to brown a bit.
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.
35 Minute Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette
Ingredients
For the Salad:
- 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
For The Dressing (makes 1/2 C):
- 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
Instructions
For the Salad:
- In a small saucepan, bring quinoa and water to a boil, turn to low and simmer uncovered for 13-14 minutes. Remove from heat, stir, cover and let set for 5 minutes. The quinoa is ready when all the water is absorbed, and the quinoa is tender with it's 'tails' showing. Remove lid and place in refrigerator while the rest of the salad is being prepared.
- Preheat oven to 325F (163C). Toss pepitas with olive oil, 1/4 tsp salt and paprika. Toast pepitas for about 8-9 minutes. They'll be slightly golden and fragrant when ready. Set aside to cool.
- In a large bowl combine the chilled quinoa, beans, onion, mango* (see note), spinach, cilantro, pepitas and the remaining 1/4 + 1/8 tsp salt. Set aside.
For the Dressing:
- In a food processor, combine the apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, cumin and cilantro. With the processor on, pour in the olive oil. Process until smooth. Set aside.
To Assemble:
- If time is available, dress the salad about an hour before service. The flavors will come together as it sets in the fridge. Drizzle 3/4 of the dressing over the salad and toss well. Taste to see if more dressing is desired and adjust as needed. Add a few twists of fresh ground pepper and adjust salt as needed.
- Just before serving, dice the avocado and gently toss into the salad. Store the salad in a lidded container for up to two days in the refrigerator. Longer and the mango tends to get a bit soggy.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I’m always looking for healthy recipes that I can meal prep and eat all week long for lunch. This was my new recipe for this week and I really enjoyed it! I l loved all the different textures from the mango, beans, quinoa and pepitas. Plus it was very hearty and kept me full all afternoon. The only thing I would change next time is to increase the lime juice and spices in the dressing a little bit. I thought it could use a little bit more for six servings. Otherwise, it was great!
Hi Kelly! Thank you for your note and giving a new salad recipe a go. SO glad you’re enjoying the different textures and that you can meal prep it!
I really wanted to love this recipe but something about the flavors was not doing it for me. I think it tasted a bit olive oil heavy and the flavors didn’t go well together imo, the recipe is also a bit heavy on the amount of quinoa. Unfortunately did not like this enough to actually eat it, disappointed since it is a lot of work and a waste of ingredients
All of your recipes are amazing. This was an interesting combination of ingredients I would never have put together. But, it was a wonderful balance of flavor, sweet, spicy, salty, excellent. Thank you for sharing your recipes!
Thank you for sending a smile, Stephanie! SO glad you enjoyed the salad and its balance of flavors – Yay!!