Southwestern Black Bean, Quinoa and Mango Medley
- Photos (1)
Mango adds a burst of flavor and nutrients to black bean and quinoa salad.
Steve Lundy | Staff Photographer
1 can (15 ounces) black beans, no salt added, rinsed and drained
1 cup cooked quinoa
1 cup frozen corn
1 small red bell pepper, seeded and chopped
1 cup chopped fresh mango
¼ cup finely chopped red onion
½ cup chopped fresh cilantro (or 2 teaspoons dried)
1 small jalapeño pepper, seeded and finely diced
1 medium lemon, juiced
1½ tablespoons extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground turmeric
Mix together the beans, quinoa, corn, pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until serving time.
Nutrition values per serving (about 1 cup): 164 calories, 4 g fat (1 g saturated), 27 g carbohydrates, 7 g fiber, 6 g protein, 93 mg sodium.
"The Plant-Powered Diet" by Sharon Palmer (2012 The Experiment)
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close