Quinoa, Mango & Black Bean Salad
The vibrant colors of this salad--orange, red, black and green--signal that it's loaded with phytochemicals, vitamins and minerals. And since it features both quinoa--a “complete” protein with all the essential amino acids--and black beans, it's a vegetarian protein powerhouse. Serve on a bed of Boston lettuce or in a pita pocket.
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Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days. Serve chilled.
Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
Tip: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.
