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SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD
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Salads - Soups - Sidedishes
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Gluten-Free
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| Servings |
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6-10
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| Preptime |
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35min Total
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Ingredients |
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15- ounce can black beans, no salt added, rinsed and drained
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1 cup cooked quinoa (red or tri-color), according to package directions
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1 cup fresh or frozen corn
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1 small red bell pepper, chopped
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1 cup chopped fresh mango
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1/4 cup finely chopped red onion
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1/2 cup chopped fresh cilantro
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1 small jalapeno pepper, seeded and finely diced
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juice from 1 medium lemon or lime
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1 1/2 tbsp extra virgin olive oil
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2 garlic cloves, minced
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1/2 tsp ground cumin
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1/2 tsp chili powder
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1/4 tsp ground turmeric
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Instructions |
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Mix together the beans, quinoa, corn, bell pepper,
mango, onion, cilantro, and jalapeno in a mixing
bowl.
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Whisk together the lemon juice, olive oil, garlic,
cumin, chili powder, and turmeric in a small bowl.
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Drizzle over the mixture and toss.
Refrigerate until ready to serve.
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Originally Submitted
6/2/2020
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