Southwestern Black Bean, Quinoa, and Mango Medley

Ingredients

  • One 15-ounce can black beans, no salt added, rinsed and drained, or 1 3/4 cups cooked black beans
  • 1 cup cooked quinoa
  • 1 cup frozen corn
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro (or 2 tsp dried)
  • 1 small jalapeno pepper, seeded and finely diced
  • Juice from 1 medium lemon
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 garlic cloves , minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/4 tsp ground tumeric

Directions

Mix together the beans, quinoa, corn, bell peppers, mango, onion, cilantro, and jalapeno in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and tumeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until serving time.

Variations: substitute kidney or pinto beans for the black beans or use cooked barley, bulgur, rice, or farro instead of the quinoa

  • Ingredients14
  • Servings6
  • Calories164

Nutrients Per Serving

  • Calories: 164
  • Protein: 6 g
  • Fat: 4 g
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Sodium: 93 mg
  • Potassium: 383 mg
  • Phosphorus: 147 mg

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