Southwestern Black Bean, Quinoa, and Mango Salad
Nutrition Fact: Enjoy this delicious, gluten-free salad as a side to your favorite lean meat recipe or as an entrée for a healthy, vegetarian option. Quinoa is a gluten-free grain that is full of protein and fiber, which will help keep you satisfied long after your meal.
Total Time: 30 minutes
Makes: 6 servings
15-ounce can no-salt-added black beans, rinsed and drained
1 cup quinoa, cooked 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 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1. In a medium bowl, mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño.
2. In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric.
3. Drizzle dressing over the quinoa mixture and toss. Refrigerate until ready to serve.
Serving Size: 1 cup
Calories: 164cal, Fat: 4g, Carbohydrates: 27g, Fiber: 7g, Protein: 6g, Sodium: 93mg
Adapted from: http://www.skinnytaste.com/southwestern-black-bean-quinoa-and/