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Quinoa, mango, and black bean salad in a black bowl topped with sliced avocado

Fiesta Mango Quinoa Salad

Fiesta Mango Quinoa Salad with black beans, corn, and chili-lime dressing. This 25 minute quinoa salad is vegan, gluten free, and perfect for entertaining. 
Course 30 Minutes, Salad/Side Dish
Cuisine American, Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 330kcal


  • Mixing bowls
  • Medium saucepan


  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 cup frozen/thawed corn (I like Trader Joe's fire-roasted frozen corn)
  • 1 medium red bell pepper, seeded and chopped
  • 1 ripe mango, peeled and chopped
  • 1/2 cup red onion, finely chopped
  • 1/3 cup cilantro leaves, roughly chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro

Chili-Lime Dressing

  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 2 tsp. honey
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 3/4 tsp. kosher salt


  • Combine quinoa and vegetable broth in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Transfer to a bowl and let cool slightly.
  • Meanwhile, prepare Chili-Lime Dressing by combining olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; stir with a whisk. Set aside.
  • Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to bowl with quinoa; gently toss. Pour in dressing and toss to coat. Adjust seasoning as needed, add optional toppings and serve.



MAKE AHEAD: You can prep this salad up to 3 days in advance. If it dries out after being refrigerated, just stir in some extra olive oil. 
SERVE WITH: This salad complements grilled fish, chicken, or burgers beautifully. (Which is why it's such a fantastic side to bring to potlucks and BBQ's!) However it's also filling enough to enjoy on it's own.
HOT OR COLD? This salad can be served warm (right after being prepared), at room temperature, or chilled. For outdoor events, I suggest enjoying it chilled, which makes it even more refreshing. However since it does not include meat, dairy, or anything that will spoil quick, it's perfectly safe at room temperature.


Serving: 1.25cups | Calories: 330kcal | Carbohydrates: 48g | Protein: 16g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 330mg | Fiber: 9g | Sugar: 9g