Collect the components for the intense black bean avocado salad with mango and quinoa
Step 1: Put the quinoa in a pot
Step 2: Cook dinner the quinoa
Step 3: Fluff and funky the quinoa
Step 4: Mix the quinoa with the mango, beans, and scallions
Step 5: Combine the oil and lime juice
Step 6: Get dressed the salad
Step 7: Devour the salad chilly or at room temperature
Vibrant Black Bean Avocado Salad with Mango and Quinoa Recipe
This vivid, summery salad is without doubt one of the perfect possible choices to a standard, lettuce-based providing, and it is totally vegan and gluten-free, too.
- 1 cup quinoa, rinsed
- 2 cups water
- 1 (15 ½-ounce) can black beans, tired and rinsed
- 1 ¼ teaspoons sea salt
- 1 champagne mango, diced
- 2 scallions, sliced
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 medium avocados, diced
- Upload the rinsed quinoa and water to a small pot and produce the water to a boil.
- Cut back to a simmer, quilt, and cook dinner for quarter-hour.
- Fluff with a fork and let cool for five–10 mins.
- In a medium bowl, gently stir in combination the cooked quinoa, tired and rinsed black beans, salt, mango, scallions, and cilantro.
- In a small bowl, whisk in combination the lime juice and olive oil.
- Upload the shallot and diced avocado to the lime combination, after which gently fold the mix into the salad.
- Serve instantly, or let the salad relax within the refrigerator for a few hours prior to serving.
What are champagne mangoes, and will I take advantage of some other type on this salad?
What different component substitutions can I make on this recipe?
