Jenny & Buck’s Recipes

Fiesta Mango Black Bean Quinoa Salad

4 servings


25 minutes

total time


For the quinoa:

¾ cup uncooked quinoa

1 ½ cups water

For the salad:

1 (15 ounce) can black beans

1 large mango, diced (about 1 heaping cup diced mango)

1 red bell pepper, diced

1 avocado, diced

½ cup diced cilantro

¼ cup finely diced red onion

1 jalapeno, seeded and diced

For the honey lime chipotle dressing:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1 tablespoon honey

1 teaspoon dijon mustard

½ teaspoon chipotle chili powder, plus more if you like things a little spicy

1 clove garlic, minced

½ teaspoon salt

Freshly ground black pepper

To garnish:

Extra cilantro



Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork.

While the quinoa is cooking, chop all your fruits & veggies. Once done, add them to a large bowl along with your cooked quinoa.

In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper.

Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro and pepitas if you’d like. Serve at room temp or cold. Salad with stay good for 4-5 days in the fridge. Serves 4.


Serving Size



415 kcal

Total Fat

15.7 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

58.4 g

Dietary Fiber

11 g

Total Sugars

12.2 g


12.9 g

4 servings


25 minutes

total time
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