With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.
This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.
Quinoa & Bean Salad with Mango
Time: 10 minutes
- 2 cups cooked quinoa
- 15 ounces cooked black beans
- 1 mango, peeled and cubed
- 1 red bell pepper, seed and diced
- 1 cup chopped scallions
- 1 cup chopped cilantro (I have made this with and without, your choice)
- 2 tablespoons red wine vinegar
- 1 tablespoon mirin
- 2 tablespoon grapeseed oil
- Sea salt, to taste
Fold everything together in a large bowl.
Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.
Holli Thompson, CHHC, CNHP is the founder of Nutritional Style and www.hollithompson.com. Holli appears on CBS, ABC and FX networks as a nutrition and food expert, and speaks to national organizations, including the American Heart Association and the Institute for Integrative Nutrition. Holli writes a weekly blog, and is featured in The Daily Love. She’s been profiled in More Magazine, Well&GoodNYC, Camille Styles, and was USA Today’s choice for an Age-Proof Beauty. She is co-author of the book “Optimism!” and is currently writing her own book to be published in early 2014.