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This healthy Southwestern Black Bean, Quinoa and Mango Salad is delicious, a great way to get more vegetables and plant-based foods to your diet.



Total time

35 minutes




Sides, Lunch, Salads


  • 15 ounce can black beans (no salt added, rinsed and drained)
  • 1 cup quinoa (cooked, red or tri-color, according to package directions)
  • 1 cup fresh corn (or frozen)
  • 1 red bell pepper (small, chopped)
  • 1 cup fresh mango (chopped)
  • ¼ cup red onion (finely chopped)
  • ½ cup fresh cilantro (chopped)
  • 1 jalapeño pepper (small, seeded and finely diced)
  • 1 lemon (juice from, medium, or lime)
  • 1½ tbsp extra virgin olive oil
  • 2 garlic cloves (minced)
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp ground turmeric


  1. Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
  2. Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
  3. Drizzle over the mixture and toss.
  4. Refrigerate until ready to serve.
  5. View the recipe instructions at

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