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.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
This was really good! I couldn’t fin chipotle anywhere so I did it with sriracha. It was really good, filling, and had a lot of flavor.
I discovered Vanilla and Bean years ago when I found the original version of this recipe. This is to blame for my pepita addiction. I lost my taste for smoky so I haven’t made this recipe in ages. The urge hit me tonight so I recreated it using a combo of smoked paprika and chili powder instead of adobo. I used papaya instead of mango because it was what looked best in the produce section. It was delish! Great recipe.
Hi Jenny! Oh my aren’t pepitas soooo good?! Papaya sounds delicious in this. Thank you for writing and your five star review!
hi.. making this salad today for a family get-together.. just realizing some family members do not care for cilantro.. do you think I could make this with basil?Thank you
Hi Jennifer! Since cilantro and basil have very different flavor profiles, I’d leave the cilantro off and serve it on the side for those that want it. I wouldn’t use basil in this salad. I hope this helps and y’all enjoy the salad!
I make a grain salad about twice a week and this one was a winner! It was hearty with great textures and the slightly tangy, smoky dressing was fantastic. We loved this so much and the only change was walnuts instead of pepitas. Thank you!
SO excited, Kristin! Thank you for your note and giving the salad a go! The walnuts sound delish. I looove a good hearty grain salad too :D
We loved this salad and it has been added to our family favourites list. Tasted great the next day too.
So, SO happy to read your note, Sue! Thank you!
With 1/2 a can of black beans and 1/2 a mango I came to my new favorite blog looking for a Summer salad to make. This recipe jumped out at me. I had all the ingredients except the Chipotle Chilies so I replaced them with pimento, Chipotle Chili Powder and some smoked paprika. It turned out great…another keeper!
I made1/2 recipe
Hi Tara! So happy to hear you enjoyed this hearty salad. Thank you for your note and sharing your tips – those are fantastic subs!
This salad was so good that I decided to subscribe. The flavours were fantastic and I’ll be making this one a staple. I used frozen mango and added some arugula other than that followed the recipe to a tee and it was great! Thank you.
Hi John! Thank you for subscribing, coming back to leave a note and sharing the frozen mango tip! Hooray for a tasty salad… the arugula sounds like a lovely addition!
I would like to make this recipe this week, as the weather is supposed to be very hot and this looks refreshing. However, we do not like “chipotle anything” – can you suggest a substitute?
Hi Phyllis! You can give my Jalapeño Lime dressing a go in this recipe: . https://vanillaandbean.com/black-bean-sweet-potato-quinoa-salad-smoky-pepitas-roasted-jalapeno-lime-dressing/#wprm-recipe-container-15214. I hope this helps.
I make your recipes at least 4 times per week and rotate them in and out during the year. This one is a knockout (as usual) because of the incredibly different flavor profile of the sauce. It’s unlike any vegetarian recipe I’ve ever had. Yum! Will be making again and again!
Hi Susan! Your note made my day! Thank you for coming back and sharing your thoughts :D SO happy to hear you’re enjoying the blog and this salad! Isn’t that dressing so saucy?!
The best dang salad ever! Considering this is my first recipe from your website, I can’t wait to try more!
6 servings is correct, but the prep time took longer. I made the quinoa a day ahead.
SO happy to hear, Julie! Thank you for your note and giving the recipe a go! Prep time is such a challenge for me to reflect given individual experience/efficiencies in the kitchen. With this recipe I find there’s overlap in cooking and prep, so total time is more accurate than prep time alone. I hope this makes sense.