Black Bean and Mango Salad Recipe

4-6 as a side, 2 as a main


15 minutes


45 minutes


For the Salad:

  • 1 cup uncooked quinoa
  • 1 cup fresh basil, chopped
  • ½ cup fresh cilantro, chopped
  • 2 ears fresh corn, kernels removed from the cob
  • 4 green onions, chopped
  • 2 mangos, peeled + diced
  • 1 (15 ounce) can black beans, drained + rinsed
  • 1-2 red Fresno peppers, seeded if desired + chopped
  • 1/3 cup olive oil
  • ¼ cup fresh lime juice
  • 1-2 chipotle chili peppers in adobo, minced
  • ¼ teaspoon cumin
  • Kosher salt + pepper, to taste
  • 8 ounces feta cheese, crumbled
  • 1 avocado, sliced

For the Toasted Sunflower Seeds:

  • ½ cup raw sunflower seeds
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • Kosher salt, to taste

For the Salad:

  1. Cook the quinoa according to package directions and then add the cooked quinoa to a large salad bowl. To the quinoa, add the basil, cilantro, corn kernels, green onions, mangos, black beans and Fresno peppers. Give that all a good toss to combine.
  2. In a small bowl, whisk together the olive oil, lime juice, chipotle chili peppers, cumin and a good pinch of both salt + pepper. Pour the dressing over the quinoa and toss well until the quinoa + veggies are moistened. Top the salad with sliced avocado, crumbled feta and toasted sunflower seeds (recipe below). Salad can be serve warm or cold and made up to 2 days in advance.

For the Toasted Sunflower Seeds:

  1. Heat a large skillet over medium heat; add the sunflower seeds, olive oil and smoked paprika. Toss to combine. Cook the seeds, stirring often until lightly toasted and fragrant, about 2-3 minutes. Watch close as the seeds can burn fast. Remove from the skillet and sprinkle generously with salt. Add the seeds to the salad.