Mango Black Bean and Avocado Quinoa Salad


This Mango Black Bean and Avocado Quinoa Salad is the perfect side dish to just about any summer meal and it also makes for the perfect lunch! It’s brimming with so many fresh and delicious flavors and it’s totally satisfying. Not to mention it’s perfectly healthy too. Just look at the list of ingredients. You get protein from the quinoa and black beans, healthy fats from the avocado and olive oil, and lots of vitamins and minerals from just about everything here. So in other words it’s something you can feel great about eating. It’s delicious paired with grilled chicken, and of course salmon would be another great option. 

Mango Black Bean Avocado Quinoa Salad

Mango Black Bean Avocado Quinoa Salad

I go through phases with quinoa. I eat it endlessly for a few months then I get tired of it and right now I’m in the ‘want to eat it all the time’ phase. Maybe that means I need to be more frequently eating other grains like farro and barley. Quinoa, brown rice and oats are just my favs. And quinoa is so versatile, the flavor just goes so well with just about anything. It’s so tasty in this salad.


Mango Black Bean Avocado Quinoa Salad

If you have leftover quinoa in the fridge I’m thinking it would be even better than the freshly cooked stuff here. The salad is a little wet but with left over quinoa it would soak more of that up but just use what you’ve got, either way it will be completely delicious!

Mango Black Bean Avocado Quinoa SaladMango Black Bean Avocado Quinoa Salad


Mango Black Bean and Avocado Quinoa Salad

5 from 2 votes

Yield: About 6 servings


  • 1 cup dry quinoa
  • 1 (14.5 oz) can low-sodium chicken broth
  • Salt
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lime juice
  • 2 tsp honey
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper (optional)
  • 1 can black beans , drained and rinsed
  • 1 medium mango , peeled, cored and diced*
  • 1 red bell pepper , cored and chopped
  • 1/2 cup sliced green onions
  • 1/3 cup chopped cilantro
  • 1 medium avocado (semi-firm but ripe), cored and diced


  1. Rinse quinoa well in a fine mesh strainer. Transfer to a medium saucepan along with chicken broth and 1/4 cup water and season lightly with salt to taste. Bring to a boil then reduce heat to low and simmer until water has been absorbed, about 15 - 20 minutes. Let cool*.
  2. In a small mixing bowl whisk together olive oil, lime juice, honey, cumin, ginger and cayenne pepper.
  3. In a large bowl or salad bowl toss together quinoa, black beans, mango, bell pepper, green onions, cilantro, avocado and dressing. Season with salt to taste and serve (note that the salad should be eating within and hour or two for best results as the avocado will start to brown and juices from the veggies will break down).
  4. Recipe source: inspired by Our Best Bites

Recipe Notes

*To quickly cool quinoa, transfer to a bowl and place in freezer and toss occasionally. It should be cool enough by the time you've chopped veggies and made the dressing. Left over quinoa would probably even work better as it will absorb better (it should measure 3 cups).


  • Liesl Breuner: I love this recipe!!! However I am just out of college and love new easy recipes I can make the night before work and take for lunch or dinner the day or two after. Do you have any recommendations for how this could keep over night? Or just not possible because of all the juices? if you have any other s youd recommend me trying out that will keep (like the one pan sausage zucchini skillet) let me know!! thanks June 12, 2017 at 6:41pm Reply

  • Laura | Tutti Dolci: I love this salad for summer, so pretty! Can’t wait to try your recipe! May 26, 2017 at 9:23pm Reply

    • Jaclyn: Thanks Laura :)! May 28, 2017 at 11:15pm Reply

  • Lisa: This recipe looks so yummy!! I was just curious if 1 cup of quinoa was really enough for 6 people Thanks so much ;) May 25, 2017 at 9:44am Reply

    • Jaclyn: As a side dish I think so just because of everything else added in but if this is the main dish with a light side then I’d say more like 4 servings :). I hope you love it! May 25, 2017 at 10:50am Reply

  • Becky: What’s the point in using low sodium chicken broth, when you turn around and salt twice! May 19, 2017 at 11:59pm Reply

    • Jaclyn: I seasoned twice just because I season lightly the first time then add more to taste but I adjusted the recipe so there’s no confusion. Also I don’t necessarily use low-sodium chicken broth for less sodium in my recipes but rather so I can control the amount of salt I want to add – if that makes sense. May 20, 2017 at 7:51pm Reply

  • Paige Flamm: This looks delicious! I need this in my life!

    Paige May 19, 2017 at 10:03am Reply

  • Deborah @ The Harvest Kitchen: Gorgeous healthy salad!! I could eat this as a meal! May 19, 2017 at 8:13am Reply

  • Hayley Dawn: This looks so fresh and summery! May 18, 2017 at 8:50pm Reply

  • Sara @ Last Night’s Feast: Perfection!! May 18, 2017 at 4:05pm Reply

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