Monday, November 14, 2011

Quinoa Mango and Black Bean Salad

Quinoa Mango and Black Bean Salad
Contributed by Lori Wagner

Our Best Bites Mango Quinoa Salad
2 cups cooked quinoa at room temperature*
1 14 oz can black beans, drained and rinsed
1 medium to large ripe mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
½ c chopped fresh cilantro
Mix together and then add the dressing below.
3 Tbsp extra virgin olive oil
1-2 Tbsp fresh lime juice
4 Tbsp red wine vinegar
Add salt and pepper to taste. Chill for at least one hour before serving.
*Quinoa is cooked the same as rice. Add one cup quinoa to two cups water. Bring to boil, reduce heat, cover and simmer for 20 minutes. For better taste, use chicken or vegetable broth instead of water. Yield, two cups cooked quinoa.

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