Mango Avocado Black Bean Quinoa Salad is a beautiful, healthy salad that is perfect as a vegetarian main course salad or a side dish. I first made this vegetarian salad six years ago for a Ladies’ church luncheon. We used to host monthly lunches at people’s homes, and our pastor would stop by for a short discussion or Q&A session. Now that our church has gotten so much bigger, I’ve found that participating in small Bible studies are the best way for me to stay connected with other women from our church.
Throughout this school year, I’ve been part of an incredible women’s Bible study group. Being around women of faith in a loving, supportive environment has helped me grow as a Christian, and deepen my faith. Our most recent study on love (Kelly Minter’s What Love Is study) was especially impactful. I learned that Christian love is so much more than having loving feelings towards someone. Loving in a Christian way means dying to ourselves, putting other people’s needs ahead of ours, being gracious to people we don’t like or we don’t deserve it, and loving people instead of judging them. This is not easy to do, but when I consider how much God loves me by allowing his son, Jesus, to die on the cross for my salvation, the proper and only response is for me to try to love others. It is the second most important commandment.
Matthew 22:38-40 – “‘Love the Lord your God with all your heart and with all your soul and with all your mind.’ This is the first and greatest commandment. And the second is like it: ‘Love your neighbor as yourself.’“
This Mango Avocado Black Bean Quinoa Salad was originally inspired by a favorite Mango Salsa recipe. Quinoa and black beans make this salad heartier, so it can be served as a vegetarian/vegan main course salad or as a side dish. Last week when I made this for our Bible study celebration, I added the juice of an orange to add a little natural sweetness. This quinoa salad is gluten-free (and dairy-free) too, so this recipe meets the dietary needs of many people.
If you’ve never cooked quinoa before, check out my How To Cook Quinoa post. Quinoa comes in different colors – red, white and black, so use your favorite.
Here’s the original mango avocado black bean quinoa salad I made six years ago, using red quinoa.
Mango Avocado Black Bean Quinoa Salad
This is great for entertaining. Double the recipe for a large party. Serves as a side dish or vegetarian main course salad.
- 1 cup quinoa
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons raspberry balsamic vinegar
- 2 cups mango diced
- 1 1/2 cups avocado diced
- 1 1/2 cups cooked black beans drained
- 1 red bell pepper diced
- 1/4 cup cilantro minced
- 1/4 cup mint minced
- 1/4 cup scallions minced
- 1/2 jalapeno pepper seeded, minced
- 1 lime juiced
- 1 orange juiced
- sea salt to taste
- black pepper to taste
To cook quinoa, place well rinsed quinoa in a small saucepan with 2 cups of water. Bring to a boil, then reduce to low and cook, covered, for 15 minutes or until water is completely absorbed and quinoa is fluffy. Transfer to a large bowl.
Whisk together olive oil and raspberry balsamic vinegar. Add to quinoa and leave uncovered until cool. (Can be refrigerated until ready to finish making salad.)
When quinoa is cool, add mangoes, avocado, black beans, red bell pepper, cilantro, mint, scallions, jalapeno pepper, lime juice and orange juice. Season to taste with salt and pepper.
If you like this Mango Avocado Black Bean Quinoa Salad recipe, you might also like: