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black bean quinoa salad with mango and avocado

Katie Webster
  • 50 minutes
  • Serves 9

INGREDIENTS

1 1/2 cups

dry quinoa, rinsed if necessary

3 cups

water

1 clove

garlic, peeled and grated with a rasp-style grater

1/2 cup

extra-virgin olive oil

1/4 cup

freshly squeezed lime juice

2 tsp

cumin

1 1/2 tsp

salt

1 14 ounce can

black beans, drained and rinsed

1

mango, peeled, pitted and diced

1

red bell pepper, diced

1

jalapeno pepper, minced, some seeds included for heat to taste

1/2 cup

chopped cilantro

1/4 cup

chopped mint

1

avocado, peeled, pitted and diced