Mango & Black Bean Quinoa Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, protein-packed salad featuring sweet mango, earthy black beans, and fluffy quinoa, tossed in a zesty lime-cilantro dressing. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs Quinoa, Vegetable broth, Ripe mango 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 385 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 Quinoa
• 2 cups Vegetable broth
• 1 large, diced Ripe mango
• 1 can (15 oz), rinsed Black beans
• 1/4 cup finely chopped Red onion
• 1/4 cup chopped Fresh cilantro
• 3 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tbsp Honey
• 1/2 tsp Cumin

Instructions

1. Step 1: Rinse quinoa thoroughly under cold water until water runs clear. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, whisk together lime juice, olive oil, honey, and cumin in a small bowl until emulsified. Set aside.
3. Step 3: Fluff cooked quinoa with a fork, let cool slightly, then transfer to a large bowl. Add diced mango, rinsed black beans, chopped red onion, and chopped cilantro. Pour dressing over salad and toss gently until evenly coated.
4. Step 4: Chill for at least 30 minutes before serving to allow flavors to meld.