Southwestern Black Bean, Quinoa and Mango Salad
Summer is the season for cool, colorful dishes! Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. Leftovers are great, the flavors only get better the next day.
Mangoes contain high level of vitamin C, fiber and pectin making it a perfect fruit that helps in controlling high cholesterol level. Another benefit of eating mangoes is that it cleanses your skin from deep inside your body. It treats pores and gives a glow to your skin.
Black beans contain fiber, potassium, folate, vitamin B6, and phytonutrients which help support heart health. The fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Ingredients:
15- ounce can black beans, no salt added, rinsed and drained
1 cup cooked quinoa (red or tri-color), according to package directions
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric
Directions:
Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
Drizzle over the mixture and toss.
Refrigerate until ready to serve.
Recipe Source: https://www.skinnytaste.com/southwestern-black-bean-quinoa-and/