This is a very refreshing salad, especially for hot days.  It’s a great plant based salad, but would also be good with some leftover grilled shrimp.  And a special make ahead salad for company.  It gets better after a day!

  • 15- ounce can black beans,  rinsed and drained
  • 1 cup cooked quinoa
  • 1 cup fresh or frozen corn
  • 1 small red bell pepper, small chop
  • 1 cup fresh mango, small chop
  • 2 T.  cup finely chopped red onion (optional)
  • 1/3 cup chopped fresh cilantro
  • juice from 1 medium lemon or lime (or balsamic vinegar)
  • 1 1/2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp ground turmeric
Mix together the beans, quinoa, corn, bell pepper, mango, onion, and cilantro in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
Drizzle over the mixture and toss.
Refrigerate until ready to serve.
Adapted from Skinny Taste
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