Ingredients
- 1 cup quinoa
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- juice and zest of 2 limes (~ 6 tablespoons juice and 2 teaspoons zest)
- ¼ cup chopped fresh cilantro
- 1 fresh mango, diced
- 1 medium red bell pepper, diced
- ¼ cup medium red onion, diced
- 1 cup shelled edamame
- 1 (15.5 oz) can black beans, drained and rinsed
- ½ cup shredded coconut (either sweetened or unsweetened)
- ½ cup sliced almonds
Recipe Description
California Quinoa Salad with Black Beans – a delicious combination of quinoa, mango, coconut, edamame, black beans and more – is a great dish for your next barbeque, potluck or picnic, it is also a healthy and satisfying, light meal all on it’s own.
This California Quinoa Salad with Black Beans is rich in protein from the quinoa, edamame and black beans and with all the colorful fruits and veggies, it is a delicious, healthy meal all on it’s own. It’s also a wonderful accompaniment to grilled entrees such as steak or chicken.
This colorful California Quinoa Salad with Black Beans can be made ahead of time, keeps well in the refrigerator and is a great dish for a barbeque, potluck or picnic.
I also like to make a batch of this California Quinoa Salad with Black Beans for myself to enjoy for lunches during the week. I like to package the salad into individual portions and store in the refrigerator. Then I have healthy, delicious and portable lunches for myself all week, that I can toss in the cooler bag for trips to the beach, park or just to enjoy out on the deck.
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