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