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As the sun shines brightly and the days grow longer, there's nothing quite as refreshing as a light, nutritious salad that captures the essence of summer. The Tropical Crunch Mango Black Bean Quinoa Salad is a vibrant and colorful dish that combines the sweetness of ripe mango with the earthiness of black beans and the nutty flavor of quinoa. This salad not only tantalizes your taste buds but also provides a wholesome meal that is perfect for any occasion—be it a summer gathering, meal prep for the week, or a quick lunch on a busy day.

Mango Black Bean Quinoa Salad

Discover the vibrant and refreshing Tropical Crunch Mango Black Bean Quinoa Salad, perfect for summer! This colorful dish combines sweet mango, hearty black beans, and protein-rich quinoa, offering a delightful blend of flavors and textures. Packed with essential nutrients, it's not only delicious but also vegan and gluten-free, making it suitable for everyone. Whether as a main dish, side, or meal prep, this salad is an enticing way to embrace healthy eating with a tropical twist.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 ripe mango, diced into small cubes

1 red bell pepper, diced

1 small red onion, finely chopped

1 cup corn (fresh, frozen, or canned, drained if canned)

1 ripe avocado, diced

1/4 cup fresh cilantro, finely chopped

Juice of 2 limes

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly cracked pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15 minutes. Check that the liquid is absorbed and the quinoa is tender. Fluff the quinoa with a fork and set it aside to cool completely.

    Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, ground cumin, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as needed for your preference.

      Combine Ingredients: In a large mixing bowl, add the cooled quinoa, rinsed black beans, diced mango, red bell pepper, finely chopped red onion, corn, and diced avocado. Toss the ingredients gently to combine without mashing the avocado.

        Mix in Dressing: Drizzle the prepared dressing over the salad mixture. Gently toss everything together until all the ingredients are evenly coated in the dressing.

          Garnish and Serve: Fold in the chopped fresh cilantro into the salad. For best flavor, serve immediately or allow the salad to refrigerate for about 30 minutes, letting the flavors meld beautifully.

            Enjoy: This vibrant salad can be enjoyed as a light main dish or as a refreshing side dish at any gathering!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6