Quinoa, Black Bean & Mango Salad

This salad is fresh, full of veggies and flavor!

Quinoa, Black Bean & Mango Salad

• 2 cups cooked and cooled quinoa
• 1 14 oz can black beans, drained and rinsed
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1/4 cup purple onion, diced
• 1/4 English cucumber, diced (seeds removed)
• 1/2 cup chopped cilantro
• 2 tbsp red wine vinegar
• 2 tbsp raspberry balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp pepper
• 1/4 tsp salt

In a large bowl combine quinoa, mango, red pepper, onion, black beans, cucumber, and cilantro.

In a small bowl combine vinegars, oil, lime juice, salt, and pepper. Whisk to combine. Pour on top of the ingredients in large bowl and stir to combine.

Best if chilled at least 1 hour before serving.

Note – to cook quinoa, rinse 2/3 cup quinoa. In a small pot add rinsed quinoa and 1 1/3 cups broth and bring to a simmer. Cover and cook for 20 minutes until the water is absorbed.