This quinoa mango salad is the perfect thing to take to barbecues and outdoor cookouts. In fact, that’s just what I did this past weekend. My friend Jay had a fabulous cookout and I took this, which was a nice accompaniment and was different from everyone else’s contributions.
1 cup of uncooked quinoa (makes a little over 2 cups cooked)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil (or less, which is what I prefer)
2 tablespoons fresh lime juice
salt and freshly cracked black pepper to taste
combine all ingredients and mix well.
I like to make ahead to let the flavors combine. It can be served cold or room temperature.