Mango Quinoa Black Bean Salad

I went to visit my brother, Bill Scharman, and I found him cooking up a storm. He was using many of my healthy challenge ingredients from throughout the year. He tested the recipes on his family and friends, just like I do. The day I arrived, he had created this delicious salad. It's wonderful and packed with healthy nutrients. Quinoa, a complete protein, combined with crunchy celery, sweet-tangy mango, and lime, makes this salad a winner. Way to go, brother!
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Salad Ingredients

4 cups quinoa, cooked (1 cup dry) 1 cup celery, chopped small 1 red bell pepper, diced (optional) 3 green onions, diced 1 - 2 firm but ripe mango, diced 1/4 cup cilantro (to taste) 1 can black beans, drained and rinsed

Dressing Ingredients

3 tbsp olive oil 3 tbsp red wine vinegar 2 1/2 tbsp lime juice 2 tbsp real maple syrup or raw honey salt and pepper to taste

Directions

1) Cook quinoa with 1 1/2 cups water (as directed by the package).
2) Meanwhile, chop celery, red pepper, onion, and cilantro. Mix all these ingredients with black beans in a bowl. When quinoa is finished cooking, put it in the freezer for a few minutes to cool while you finish preparing the salad and dressing.
3) Mix olive oil, red wine vinegar, lime juice, and real maple syrup together to make the dressing.
4) Add cooled quinoa with the other salad ingredients and toss.
5) Add dressing to salad and serve. If serving later, reserve some of the dressing to add to the salad just prior to serving since the quinoa tends to soak up the dressing. Keep salad in refrigerator to chill.