Coconut-Lime Quinoa Salad with Mango and Black Beans

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A vibrant, gluten-free quinoa salad tossed with tropical mango, black beans, and a zesty coconut-lime dressing. This Latin American-inspired salad recipe (gluten free, vegan), ready in about 25 minutes, pairs quinoa, water, canned black beans into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cup, drained and rinsed canned black beans
• 1 cup, diced ripe mango
• 1/2 cup, diced red bell pepper
• 2, sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1/4 cup coconut milk
• 3 tbsp lime juice
• 1 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water; bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large mixing bowl, stir together 1 cup drained black beans, 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk 1/4 cup coconut milk, 3 tablespoons lime juice, 1 tablespoon honey, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
4. Step 4: Add cooled quinoa to the mixing bowl with the veggies and beans, then pour the coconut-lime dressing over it. Toss gently until evenly coated.
5. Step 5: Chill the salad for 20 minutes before serving to let flavors meld.