Mango Quinoa Black Bean Salad

I went to visit my brother, Bill Scharman, and I found him cooking up a storm. He was using many of my healthy challenge ingredients from throughout the year. He tested the recipes on his family and friends, just like I do. The day I arrived, he had created this delicious salad. It's wonderful and packed with healthy nutrients. Quinoa, a complete protein, combined with crunchy celery, sweet tangy mango and lime, makes this salad a winner. Way to go, brother!
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Salad Ingredients

2 1/2 cups quinoa, cooked (3/4 cup dry) 1 cup celery, chopped small 1 red bell pepper, diced (optional) 3 green onions, diced 1 firm but ripe mango, diced 1/4 cup cilantro (to taste) 1 can black beans, drained and rinse

Dressing Ingredients

2 tbsp olive oil 4 tbsp red wine vinegar 2 1/2 tbsp lime juice 2 tbsp real maple syrup or raw honey salt and pepper to taste


1) Cook quinoa with 1 1/2 cups water (as directed by the package).
2) Meanwhile, chop celery, red pepper, onion and cilantro. Mix all these ingredients with black beans in a bowl.
3) Add cooled quinoa (my brother puts the cooked quinoa in the freezer, pan and all while, while he finishes the other ingredients) and toss.
4) Mix olive oil, red wine vinegar, lime juice and real maple syrup together to make dressing. Add dressing to salad and serve. If serving later, reserve some of the dressing to add to the salad just prior to serving, and keep salad in refrigerator to chill.