Southwestern Black Bean, Quinoa And Mango Medley
From twohot 12 years ago
- 30mins to make
- Serves 4
Black beans, sweet mango, and lots of colorful vegetables make a delicious zesty salad that has wonderful texture, color and flavor. Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays! Read more !) Leftovers are perfect for lunch on the go as the flavors only get better the next day. See less
Ingredients
- Servings: 6 Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts shopping list
- Calories: 164 • Fat: 4 g • Protein: 6 g • Carb: 27 g • Fiber: 7 g • Sugar: 11.6 g shopping list
- Sodium: 93 mg shopping list
- Ingredients: shopping list
- 15-ounce can black beans, no salt added, rinsed and drained shopping list
- 1 cup cooked quinoa (according to package directions) shopping list
- 1 cup fresh or frozen corn shopping list
- 1 small red bell pepper, chopped shopping list
- 1 cup chopped fresh mango shopping list
- 1/4 cup finely chopped red onion shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 1 small jalapeño pepper, seeded and finely diced shopping list
- juice from 1 medium lemon or lime shopping list
- 1 1/2 tbsp extra virgin olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp chili powder shopping list
- 1/4 tsp ground turmeric shopping list
How to make it
- Directions:
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss. Refrigerate until ready to serve.
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