this post may contain affiliate links
When our college friends get-together ( about 5-6 couples) we all have the dishes we frequently bring. Bridget likes to bring cucumber sandwiches or a cheese and cracker plate. Jeannie loves to bring her famous chicken dip or a jello poke cake. Hillary always beings her scotcheroos. And Amy’s pulled pork or chili is still a hit. When the group gets together, I like to be the one that makes the salad. I never used to be a fancy salad type of person until recently; there is just something about all the colors and texture that go into a salad that I love creating. Plus salads are so easy to make. Just throw on what you love or what you have! Most fruits and vegetables will go together if you spin it right.
I used trader joe’s frozen mango on this salad, that I just thawed. I bet that fresh mango would be even better. The salad dressing I used was Kraft Zesty Lime. I generally like to make my own salad dressings, but I was in a time crunch this particular day.
This Mango-Black bean quinoa salad could be a summer meal. Black beans and quinoa are very filling, and if you needed a protein, you could quickly add one. My kids happen to love most of the topping on this salad and, on a good day would probably eat it. ( like they have a choice.)
Mango Black Bean Quinoa Salad
- 2 cups cooked quinoa
- 1.5 cups mango chunks
- 1 can black beans
- 1/2 cup chopped bell pepper
- 1/2 cup sliced grape tomatoes
- 1 avocado, sliced optional
- 1 tablespoon chopped cilantro
- 1/2 cup Kraft Zesty-Lime salad dressing
Cook Quinoa and cool in the fridge for about 30 minutes
In a bowl, arrange quinoa, drained black beans, bell pepper, tomatoes, mango, and cilantro.
Add avocado. ( I actually added avocado when we got to our friend's house)
dress the salad. I like to dress salads before serving them. You can also leave the dressing for people to dress their own.
This was a delicious salad, this the kind of food I crave on hot summer days.