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Quinoa Mango Salad in a serving bowl ready for sharing

Quinoa Mango Black Bean Salad with Chipotle Lime Vinaigrette Recipe

Sweet and spicy with a little bit of smoky come together in this flavor and texture-packed salad. A delicious addition to a picnic or potluck but also makes a hearty summer dinner salad. This recipe is vegetarian, vegan and gluten free.
Course Dessert, Main Course, Salad
Keyword black beans, gluten free, mango, Plant Based, quinoa, salad, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 444kcal
Author Traci York | Vanilla And Bean


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):


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.


*MANGO NOTE: If making ahead, and depending on how ripe your mango is you can add it or hold it out. If your mango is soft, wait and add it with the avocado. If your mango is on the firmer side, add it with everything else. 
**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.  


Calories: 444kcal | Carbohydrates: 48g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Sodium: 962mg | Potassium: 964mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2027IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 4mg