Ok, I’m definitely breaking with my trend of keeping the recipes seasonal here, but I feel this one transcends weather. I would eat it any time of year (but again, I live in Southern California where we have two seasons: 80-and-sunny and ooh-it’s-chilly-put-on-a-jacket).
I love this recipe for its bright flavors and its healthfulness – it is loaded with protein, fiber, and vitamins. It’s also substantial and satisfying without being heavy. Enjoy!
2 cups cooked red quinoa (at room temperature or cold)
1 diced mango
1 handful chopped cilantro
1 15-ounce can black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 Tablespoon fresh lime juice
In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.
Nutritional Information: Calories 240, Fat 8 grams, Carbohydrates 34 grams, Fiber 7 grams, Protein 7 grams.