Latin-inspired

Mango Habanero Black Bean Quinoa Salad

Black beans, quinoa, mango, cucumber, herbs, and a controlled habanero-lime dressing make a fiber-rich salad with complex heat.

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Mango Habanero Black Bean Quinoa Salad

Complex heat is more useful in recipes when the chile has a partner.

Mango gives habanero sweetness and fruit, so the dressing tastes bright and warm instead of simply hot.

Black beans and quinoa make the salad filling enough for lunch, while cucumber and cilantro keep it crisp.

The lime-heavy dressing prevents the sweet fruit from making the bowl feel heavy.

Start with less habanero and add more only after tasting.

The point is a lively finish, not a salad that overwhelms the beans and mango.

For another recipe in this seed collection, try Sazon Black Bean Sweet Potato Skillet or Hot Honey Chickpea Cucumber Crunch Salad.

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Directions

  1. Cook quinoa in 2 cups water until tender, about 15 minutes, then cool.
  2. Whisk lime juice, olive oil, honey, minced habanero, and 1/2 teaspoon salt.
  3. Toss quinoa, black beans, mango, cucumber, red onion, and cilantro.
  4. Add the dressing and toss again.
  5. Rest for 10 minutes before serving so the quinoa absorbs the dressing.

Nutrition

Nutrition Information

Estimated per serving: 460 calories, 16 g protein, 73 g carbohydrates, 14 g fat.

Variations

Recipe Variations

- Use pineapple instead of mango.
- Add grilled shrimp or chicken.
- Swap cilantro for mint.

Notes

  • Use gloves when handling habanero.
  • If the mango is very sweet, add an extra squeeze of lime.
  • The salad keeps well for two days without getting soggy.

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