When my youngest son comes to visit I make lists of things I want to cook with him and for him. He comes with his list too. The kid got the foody gene.
Here is a salad that made my list. I hadn’t made it for a while but knew he would love the combination of ingredients. He did. He ran right to the store to pick up ingredients for a second batch before the first batch was half gone. He took the leftovers with him, “for the road.”
It was almost gone before I remembered to take a picture.
Along with this, it was a perfect lunch.
Quinoa Black Bean Mango Salad
2 c cooked quinoa (I used half red quinoa, half white quinoa)
1-14 oz can black beans, drained and rinsed
1 medium mango, peeled, pitted, and diced
1 red bell pepper, diced (I used green pepper because I had one)
1/2 red onion, diced fine
1 handful of cilantro, chopped (optional if cilantro haters were invited)
4 T red wine vinegar or rice vinegar
Juice of 1-2 lines
Salt and pepper to taste
Mix all together. Toss. Season. Chill 1 hr before serving (if you can wait!)
Making a double batch may save a trip to the store.
Adapted from OurBestBites.com