Cilantro-Lime Quinoa Salad with Black Beans and Mango

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A bright, refreshing quinoa salad featuring juicy mango, black beans, and a zesty cilantro-lime dressing perfect for meal prep or light lunches. This latin american-inspired healthy bowls (gluten free, vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed black beans
• 1 cup, diced mango
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/2 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let cool to room temperature.
2. Step 2: In a large bowl, combine cooled quinoa with 1 can (15 oz) drained black beans, 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Pour dressing over quinoa mixture and toss gently until evenly coated. Serve chilled or at room temperature.