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+ servings

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.

Course Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 230 kcal


  • 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


  1. 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.

Nutrition Facts
Mango Avocado Black Bean Quinoa Salad
Amount Per Serving
Calories 230 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 133mg6%
Potassium 528mg15%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 8g9%
Protein 6g12%
Vitamin A 1140IU23%
Vitamin C 56mg68%
Calcium 46mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.