Quinoa Black Bean Salad Recipe – Mango Avocado & Lime Dressing

Last Updated on 4 months by Neha Deshmukh

Quinoa Black Bean Salad Recipe – Mango Avocado & Lime Dressing

Introduction

Oh, this salad! It’s honestly become a staple in my kitchen, especially during the warmer months. I first whipped this up when I was craving something fresh, vibrant, and a little bit different from the usual. It’s packed with flavour, super healthy, and comes together in under 30 minutes. Trust me, once you try this Quinoa Black Bean Salad with its zesty Mango Avocado & Lime Dressing, you’ll be making it again and again! It’s perfect for a light lunch, a side dish at a BBQ, or even a colourful addition to your Diwali spread.

Why You’ll Love This Recipe

This isn’t just another salad. It’s a fiesta in your mouth! The combination of fluffy quinoa, hearty black beans, sweet mango, creamy avocado, and a bright, tangy lime dressing is simply irresistible. Plus, it’s incredibly versatile – easily adaptable to your spice preference and dietary needs. It’s a winner for meal prepping too!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups cooked quinoa (about 1 cup dry)
• 1 can (400g) black beans, rinsed and drained
• 1 cup frozen sweet corn, thawed
• 1 cup grape tomatoes, diced
• 2 Persian cucumbers, diced
• 1 Jalapeño, finely diced (seeds removed for less heat)
• 1 red onion, finely diced
• 1 red Bell Pepper, diced
• 1 semi ripe mango, diced
• 1 avocado, diced
• ½ cup chopped cilantro
• ⅓ cup extra virgin olive oil (about 75ml)
• 2 teaspoons kosher salt (about 10g)
• 2 limes, juiced (about 60ml)
• Black pepper or paprika to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Quinoa: I prefer using white quinoa for its milder flavour, but red or black quinoa work beautifully too.
• Black Beans: Canned beans are super convenient, but if you’re feeling ambitious, dried black beans are fantastic (just remember to soak them overnight!).
• Mango: You want a mango that gives slightly when gently squeezed. Not too firm, not too mushy! Alphonso mangoes are amazing if you can get your hands on them, but any sweet mango will do.
• Jalapeño: This is where you control the heat! Remove the seeds and membranes for a milder flavour, or leave them in if you like a kick.
• Cilantro: If you’re not a cilantro fan (it’s genetic!), you can substitute with parsley.

Quinoa Varieties & Cooking Tips

There are so many quinoa varieties these days! White quinoa is the most common and cooks up quickly. Red and black quinoa have a nuttier flavour and slightly longer cooking time. To cook quinoa perfectly, rinse it well under cold water before cooking. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for about 15 minutes, or until all the water is absorbed. Fluff with a fork before using.

Black Bean Options: Canned vs. Dried

Canned black beans are a lifesaver for quick meals. Just rinse them well to remove excess sodium. If you’re using dried black beans, soak 1 cup of beans overnight in water, then drain and cook in fresh water for about an hour, or until tender.

Mango Selection: Ripeness & Types

A ripe mango is key to this salad! It should yield slightly to gentle pressure. Alphonso, Kent, or Tommy Atkins mangoes all work well. Don’t be afraid to smell the stem end – a fragrant aroma indicates ripeness.

Spice Level: Adjusting the Jalapeño

Love heat? Leave the seeds in the jalapeño! Prefer mild? Remove them completely. You can even substitute with a milder pepper like a poblano if you’re sensitive to spice.

Ingredient Substitutions

Don’t have something on hand? No problem!

• Corn: Frozen peas or edamame work well.
• Red Onion: White or yellow onion can be used.
• Avocado: If avocados are expensive or out of season, you can omit them, but they add a lovely creaminess.

Step-By-Step Instructions

Let’s get cooking!

1. In a large bowl, combine the cooked quinoa, rinsed black beans, thawed corn, diced grape tomatoes, diced Persian cucumbers, diced jalapeño, diced red onion, diced red bell pepper, diced mango, diced avocado, and chopped cilantro.
2. In a small bowl, whisk together the extra virgin olive oil, kosher salt, fresh lime juice, and black pepper or paprika. This is your vibrant dressing!
3. Pour the dressing over the salad mixture and gently toss everything together until it’s beautifully coated. Be gentle so you don’t mash the avocado.
4. Serve immediately for the freshest flavours, or chill in the refrigerator for about 30 minutes to let the flavours meld.

Expert Tips

• Achieving the Perfect Texture: Don’t overmix the salad, or the avocado will become mushy.
• Making Ahead & Flavor Development: You can prep the ingredients ahead of time and store them separately. Add the avocado and dressing just before serving. The flavours actually get better as they sit!
• Dressing Consistency & Emulsification: Whisk the dressing vigorously to emulsify the oil and lime juice. This creates a creamy, cohesive dressing.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This salad is naturally gluten-free.
• Spice Level Adjustments (Mild to Hot): Control the heat with the amount of jalapeño you use.
• Festival Adaptations (Summer Picnics, Diwali Snacks): This is a fantastic addition to any festive spread. It’s colourful, flavourful, and travels well.
• Protein Boost: Adding Grilled Chicken or Tofu: Add some grilled chicken or tofu for a more substantial meal.

Serving Suggestions

• Pairing with Indian Cuisine: This salad is a fantastic accompaniment to Indian curries, biryanis, or tandoori dishes. The freshness cuts through the richness beautifully.
• Serving as a Side or Light Meal: Enjoy it as a side dish with grilled fish or chicken, or as a light and refreshing meal on its own.
• Ideal for Potlucks & Gatherings: This salad is always a hit at potlucks and gatherings. It’s easy to transport and everyone loves it!

Storage Instructions

• Maintaining Avocado Freshness: The avocado will brown over time. To slow this down, squeeze a little extra lime juice over the salad and store it in an airtight container.
• Dressing Storage & Re-Emulsification: Store leftover dressing in a separate airtight container. It may separate, so whisk it again before using.
• Shelf Life & Food Safety: This salad is best enjoyed within 2-3 days.

FAQs

• Can I use brown rice instead of quinoa? Yes, you can! Brown rice will give a slightly different texture and flavour, but it works well.
• What’s the best way to dice a mango? There are lots of tutorials online, but the easiest way is to slice the mango around the pit, then score the flesh in a grid pattern and scoop it out.
• Can this salad be made a day ahead? Yes, but add the avocado and dressing just before serving to prevent browning and keep everything fresh.
• How do I prevent the avocado from browning? Lime juice is your friend! A squeeze of lime juice helps slow down oxidation.
• Is this salad suitable for people with nut allergies? Yes, this recipe does not contain any nuts.
• Can I add other vegetables to this salad? Absolutely! Bell peppers, zucchini, or even roasted sweet potatoes would be delicious additions.