Ingredients
Salad
- 1 ½ cups cold cooked quinoa
- 1 ½ cups black beans (1 can, drained and rinsed)
- 1 cup cucumbers, diced
- 1 cup grape tomatoes, diced
- 1 cup mango, diced
- 1 ½ cups bell peppers, diced
- ½ cup red onion, diced
- 3 tablespoons cilantro (optional)
- Freshly diced jalapeno, to taste
Dressing
- Juice from 2 limes (approximately 4 tablespoons)
- 1 teaspoon olive oil
- 2–4 teaspoons maple syrup or honey (honey is not vegan)
- Sprinkle of salt to taste
Optional Add-ins
- Avocado
- Feta cheese
Instructions
- Combine the salad ingredients. In a large bowl, add the cold cooked quinoa, black beans, cucumbers, grape tomatoes, mango, bell peppers, red onion, and optionally cilantro and freshly diced jalapeno. Gently toss to mix all the ingredients evenly.
- Prepare the dressing. In a separate small bowl, whisk together the lime juice, olive oil, maple syrup or honey, and a sprinkle of salt until thoroughly combined.
- Dress and garnish the salad. Pour the dressing over the mixed salad ingredients, then toss gently to coat everything evenly with the dressing. Garnish with additional cilantro and jalapeno if desired for extra flavor and a fresh appearance.
- Let flavors meld. Allow the salad to rest for a few minutes to let the flavors blend beautifully before serving. This enhances the taste and ensures a delightful eating experience.
Notes
- This salad is best served chilled or at room temperature.
- You can substitute quinoa with couscous or bulgur if preferred.
- For a vegan version, use maple syrup instead of honey.
- Add avocado or feta cheese just before serving to keep them fresh and creamy.
- Adjust jalapeno quantity based on your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
