Fiesta Mango Quinoa Salad with Black Beans and Chili-Lime Dressing
By Olivia Hayes
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Bring this salad to a cookout or pack it for lunch. Fiesta Mango Quinoa Salad combines fluffy quinoa, black beans, sweet mango, corn, and crisp vegetables with a tangy chili-lime dressing for a colorful, hearty bowl.
Quinoa cooks in vegetable broth until the grains are fluffy and the liquid is absorbed, giving the salad a nutty base. Black beans and thawed corn add substance, while red bell pepper, red onion, cilantro, jalapeño, and chopped mango bring color and contrasting bites. Olive oil, fresh lime juice, honey, chili powder, cumin, and salt make the simple dressing.
The quinoa is ready when it looks fluffy and no broth remains in the pan; let it cool slightly before adding the produce. Whisk the dressing until smooth, then gently toss it through the salad so the mango and beans stay intact. The key detail is thawing frozen corn completely, since very cold corn can cool the quinoa before everything is evenly mixed.
Serve it warm right after tossing, at room temperature, or chilled for an outdoor gathering. It works beside grilled fish, chicken, or burgers, and it is substantial enough for a light lunch on its own. Optional pumpkin seeds, avocado, green onion, or extra cilantro add a final fresh finish.
Why you'll love this recipe
- Fits potlucks and cookouts well because colorful quinoa, mango, beans, and corn make a substantial side dish that can also stand in for lunch.
- Families get familiar beans and sweet corn alongside optional jalapeño, so individual bowls can stay mild while heat lovers add the pepper.
- Make-ahead lunches stay practical because the salad can be prepared up to three days ahead, with extra olive oil stirred in if it seems dry.
- Guests can eat it warm, room temperature, or chilled, which makes timing less stressful when serving alongside grilled fish, chicken, or burgers.
- The chili-lime dressing uses five ingredients and coats every grain, balancing sweet mango with lime, chili powder, cumin, and olive oil.
- One batch serves six, giving a host enough for a shared table while still leaving a filling option for people choosing a meatless main.
Ingredients
- •1 cup dry quinoa
- •2 cups vegetable broth
- •1 15-oz. can black beans (rinsed and drained)
- •1 cup frozen corn (thawed)
- •1 medium red bell pepper (seeded and chopped)
- •1 ripe mango (peeled and chopped)
- •0.5 cup red onion (finely chopped)
- •0.33 cup cilantro leaves (roughly chopped; extra optional for topping)
- •1 jalapeño pepper (optional; seeds and ribs removed, finely chopped)
- •pumpkin seeds (optional topping)
- •avocado (chunks, optional topping)
- •green onion (optional topping)
- •3 Tbsp. extra-virgin olive oil
- •2 Tbsp. fresh lime juice
- •2 tsp. honey
- •2 tsp. chili powder
- •0.5 tsp. ground cumin
- •0.75 tsp. kosher salt
Instructions
- 1
Combine quinoa and vegetable broth in a medium saucepan.
- 2
Bring the mixture to a boil, reduce heat to low, cover, and cook until the quinoa is fluffy and the liquid is absorbed, about 15 minutes.
- 3
Transfer the quinoa to a bowl and let it cool slightly.
- 4
Combine olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; whisk until smooth and set aside.
- 5
Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to the bowl with quinoa; gently toss.
- 6
Pour in the dressing and toss to coat.
- 7
Adjust seasoning as needed, add optional toppings, and serve.
FAQ
Nutrition (per serving)
Calories
330
Protein
16g
Fat
10g
Carbs
48g
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