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.
Spring is here but temperatures continue to fluctuate between warm and cool. 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.
This Quinoa Citrus Mango Avocado Black Bean Salad is my transition into Spring salad. I’m trying to enjoy the last of my winter citrus fruits while incorporating the my favorite fruit – mangoes – that are now in season. This salad would great for as a side dish at your next barbecue, or it could be served as a vegetarian main course salad. Black beans and quinoa provide a good source of protein.
I love the combination of juicy, sweet citrus and mangoes in this salad. They play nicely off buttery avocado. This salad is lightly dressed with Meyer lemon juice (you can substitute regular lemon), olive oil, and honey.
If you like quinoa, you might enjoy these posts:
Quinoa Citrus Mango Avocado Black Bean Salad
- 2 cups cooked quinoa
- 1 1/2 cups cooked black beans
- 1 fresh mango flesh cut into cubes
- 1 avocado flesh cut into cubes
- 1 grapefruit cut into segments
- 2 oranges cut into segments
- 1/2 Meyer lemon or regular lemon juiced
- 1 scallion minced
- a few drizzles of extra virgin olive oil
- 1 tablespoon raw honey
- a pinch of sea salt
Toss all ingredients together and serve.