This salad is fresh and uncomplicated, yet filling. The quinoa and black beans provide plenty of protein and fiber while the mango adds a touch of sweetness and color.
I really love the convenience of canned beans. I always have them in my pantry (garbanzo, cannellini, kidney...) to quickly incorporate in salads or make dips and spreads. I usually get the organic, no-salt-added kind in BPA-free cans. But of course, you can buy dry beans and cook them yourself: for this salad, you'll need 10 oz. (285 g) cooked black beans, let them cool completely before combining with the other ingredients.
Quinoa has become a popular grain in recent years -- well, actually it is a seed. If you can cook rice, you can cook quinoa. Do give it a try!
Makes 4-6 servings
- 1 cup cooked quinoa = 150 g de quinoa cuit
- 1 ripe mango, peeled and chopped = 1 mangue, épluchée et coupée en morceaux
- 3 or 4 green onions, thinly sliced (about ¾ cup) = 3 ou 4 oignons verts, coupés en fines tranches
- 1 (15-ounce) can black beans, drained and rinsed = 1 boite de 425 g de haricots noirs, égouttés et rinsés
- 1 tablespoon very finely chopped fresh cilantro = 1 cuillère à soupe de coriandre fraiche, finement ciselée
- Juice from 1 lime (about 2 tablespoons) = jus d'1 citron vert
- 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
- ½ teaspoon salt = ½ cuillère à café de sel
- ¼ teaspoon black pepper = ¼ cuillère à café de poivre
Combine all ingredients in a large bowl. Toss gently to mix. Enjoy!