Coconut-Lime Quinoa Salad with Mango and Black Beans
A vibrant, gluten-free quinoa salad tossed with tropical mango, black beans, and a zesty coconut-lime dressing. This latin american-inspired salads (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Chill the salad for 20 minutes before serving to let flavors meld.
Frequently asked questions
How long does Coconut-Lime Quinoa Salad with Mango and Black Beans take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Quinoa Salad with Mango and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Coconut-Lime Quinoa Salad with Mango and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Quinoa Salad with Mango and Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lime Quinoa Salad with Mango and Black Beans gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
