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