Submitted by Mallory Watkins, from OurBestBites.com
Ingredients:
2 c. cooked quinoa at room temperature or chilled (cook quinoa as you would rice)
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, diced
1 handful chopped cilantro (about 1/2 c.)
4 T. red wine vinegar (I just used apple cider vinegar I had on hand)
3 T. extra virgin olive oil
1-2 T. fresh lime juice
kosher salt
freshly cracked black pepper
Directions:
1. In a large bowl, toss quinoa, mango, red pepper, green onion, black beans and cilantro.
2. In a small bowl, combine remaining ingredients. Whisk until smooth and pour on top of salad. Toss to combine and chill for at least an hour before serving.
Ingredients:
2 c. cooked quinoa at room temperature or chilled (cook quinoa as you would rice)
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, diced
1 handful chopped cilantro (about 1/2 c.)
4 T. red wine vinegar (I just used apple cider vinegar I had on hand)
3 T. extra virgin olive oil
1-2 T. fresh lime juice
kosher salt
freshly cracked black pepper
Directions:
1. In a large bowl, toss quinoa, mango, red pepper, green onion, black beans and cilantro.
2. In a small bowl, combine remaining ingredients. Whisk until smooth and pour on top of salad. Toss to combine and chill for at least an hour before serving.
No comments:
Post a Comment