Go Back
–+ servings
A vibrant mango quinoa salad featuring black beans, red bell peppers, yellow mango, and chopped parsley, served in a bowl with a spoon and a lemon wedge on the side.
Print Recipe
4.20 from 15 votes

Mango Quinoa Salad with Black Beans

This mango quinoa salad is sweet, hearty, and packed with color — built around fluffy quinoa, juicy mango, and black beans all tossed in a bright lime vinaigrette. It comes together in 25 minutes, tastes just as good warm as it does straight from the fridge, and holds up beautifully for days.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Black Bean Mango Salad, black beans, chicken quinoa salad, mango quinoa salad
Servings: 4 people
Author: Olivia Ribas

Ingredients

US Customary - Metric

Instructions

  • Place the cooked quinoa in a large bowl and add bell pepper, black beans, mango, salt and ground black pepper.
    A white bowl contains separate portions of black beans, cooked quinoa, diced red bell pepper, diced mango, and seasoning on a light countertop—perfect for assembling a fresh mango quinoa salad.
  • Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
    A hand pours yellow dressing from a small white jug into a vibrant mango quinoa salad, filled with black beans, chopped red bell pepper, and diced mango on a light countertop.
  • Garnish with parsley before serving. This salad is good served at room temperature or chilled.
    A close-up of a vibrant mango quinoa salad with black beans, diced mango, red bell peppers, and herbs. A spoon lifts a portion from the bowl, while lemon wedges and fresh parsley sit nearby.

Notes

Make-Ahead and Storage

This salad is one of the best things I make for meal prep because it genuinely improves after a night in the fridge. I make a full batch on Sunday, store it in an airtight container, and eat it through Wednesday without it losing any quality.
If you're making it more than a few hours ahead, I recommend storing the dressing separately and tossing right before serving if you want the bell pepper to stay crisp. That said, I've stored it fully dressed for 4 days and the texture is still very good.
The one thing I don't add ahead of time is avocado. Add that fresh, right before eating.
To reheat: if you want to serve it warm, I gently warm individual portions in a skillet over low heat for a few minutes rather than microwaving, which can make the quinoa a little gummy.

Nutrition

Serving: 1/4 | Calories: 255kcal | Carbohydrates: 42g | Protein: 10g | Fat: 6g | Sodium: 178mg | Potassium: 606mg | Fiber: 9g | Sugar: 8g