Black bean quinoa salad with mango and avocado

• Vegan
• Gluten free

• Produce

  • 1 Avocado, pitted and diced
  • 1 14-ounce can Black beans
  • 1/2 cup Cilantro
  • 1 clove Garlic
  • 1 Jalapeno pepper
  • 1 Mango, pitted and diced
  • 1/4 cup Mint
  • 1 Red bell pepper

• Condiments

  • 1/4 cup Lime juice, freshly squeezed

• Pasta & Grains

  • 1 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 3 cups Water

Found on healthyseasonalrecipes.com

Description

Directions

• Bring quinoa and water to a boil in a medium saucepan, cover, reduce heat to low to maintain a gentle simmer, and cook until the germ has burst and the water is absorbed 16 to 20 minutes.
• Meanwhile, whisk garlic, oil, lime, cumin and salt in a large bowl.
• Scrape hot quinoa into the lime dressing, and stir to combine. Let cool at least 10 minutes or covered in the refrigerator overnight.
• Add beans, mango, red pepper, jalapeno, cilantro and mint to the quinoa and stir to combine. Add the avocado and gently stir it in. Serve warm or refrigerate up to three days.