This Quinoa Citrus Mango Avocado Black Bean Salad would make an excellent addition to any meal. Bright with citrus fruits, juicy with mangoes, creamy with avocado, and chock full of protein from quinoa and black beans.
It’s an odd time of year. Technically, Spring has begun, but the temperatures outside speak otherwise. Spring crops are just starting to come to market, yet cold weather produce dominates the shelves still. My kitchen reflects this transition. I’ve still got grapefruits and oranges in my refrigerator, yet I also have a box of mangoes on my counter.
Today’s Quinoa Citrus Mango Avocado Black Bean Salad is my transition into Spring salad. I’m trying to use up my winter citrus fruits while incorporating the fruits that are coming into season.
Quinoa and black beans are the staple ingredients in this recipe that can be used all through the year, whether it’s chili in the wintertime or a fresh cool salad like this one. I hope you’ll give this refreshing quinoa salad recipe a try!
If you missed my last several posts on quinoa, here they are:
Today, I’m participating in Food Network’s Sensational Sides event. Please be sure to pop over to see what my fellow foodie friends made:
Feed Me Phoebe: Artichoke Hummus
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
The Heritage Cook: Chile Tortilla Soup
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom’s Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides