Quinoa/mango salad
This recipe is from a Sonoma Valley Farms quinoa blend package (8/31/15). The original recipe specifies canned black beans (dried used here instead) and produces too much dressing (cut by ca. 1/2 here).
Salad:
- 1.5 c. quinoa
- 2.5 c. water
- 1 c. dried black beans, soaked
- 1 large mango, diced
- 1 red bell pepper, diced
- 12 cherry tomatos, halved
- 2 Tbsp. cilantro, chopped
Dressing:
- 1/4 c. fresh lime juice
- 3 Tbsp. red wine vinegar
- 3 Tbsp. olive oil
- 1.5 Tbsp. dijon mustard
- 1 Tbsp. honey
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Preparation:
- Boil water, add quinoa, stir; lower heat, cook covered for 20'; cool.
- Drain black beans, boil in water until al dente, ca. 45'; cool.
- Combine salad ingredients in mixing bowl.
- Combine dressing ingredients in jar, mix well.
- Pour dressing over salad, mix to coat.
- Refrigerate for a few hours before serving.
