One of the first things I did when I arrived home was cook up a bag of black beans in the crock pot. They are the perfect bean to have around because they are SO versatile and can be used in a thousand different ways. I’ve also been meaning to try cooking them using the pressure cooker method since my mom has one. Does anyone have any thoughts on this, especially as compared to the crockpot? I always like to get input before I try a new technique.

This salad was one that I saw on Closet Cooking a while ago and I believe it has its roots in a Veganomicon recipe, but I can’t really be sure. Either way, it’s so simple and can be completely adapted to what you have on hand. I chose to saute the veggies before mixing them in with the quinoa, although Kevin added them raw, but this is just a personal preference of mine. I also sauteed the mango and it really intensified in flavor. Each bite was like a whirlwind in my mouth. Anyway, if you ever have one of those nights where you just have to throw something together – this is the recipe for you.
Mango, Black Bean, and Quinoa Salad
Serves 2, adapted from Closet Cooking

1 cup quinoa
1 mango
1 red bell pepper
1 cup black beans, cooked
1 jalapeno pepper
1 scallion
1/4 cup cilantro
1 tsp olive oil
1 lime, juiced
1 tsp cumin

1. Cook the quinoa as directed. NOTE – next time I make this, I will cook the quinoa in broth instead of water to give it some extra flavor.

2. Chop up all the veggies. Heat up the olive oil in a pan. Add the bell pepper and saute for a 5 minutes. Add in the mango, black beans, scallion, and cumin. Saute until the bell pepper is cooked and everything is heated through. Mix in the lime juice and salt and pepper to taste.

3. Combine with the quinoa and top with cilantro.

I am submitting this to Deb over at Kahakai Kitchen for Souper (plus sandwich and salads) Sundays!

I also want to thank Juliette over at A Little Foodie for giving me the One Lovely Blog Award.

In keeping with tradition, I will list six reasons I am happy today:
1. It’s not raining (yet) so I might get to run outside.
2. I get to go to the Farmer’s Market today!
3. It’s the weekend.
4. Only two more weeks until I move into my apartment in MANHATTAN.
5. I had a great Thai dinner with my cousin a few nights ago which reminded me why I love her to death.
6. I get to pass this award on to some of my other favorite blogs!

Juliette passed the award on to five other blogs so I will do the same:

Living In The Kitchen With Puppies
Kahakai Kitchen
My Tasty Treasures
Sidewalk Shoes
Culinary Disasters.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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7 Responses to Mango, Black Bean, and Quinoa Salad

  1. Megan says:

    I am so jealous – your own place in Manhattan!

    I just started getting into quinoa – it’s so interesting and different, and I always feel so healthy after I eat it! Like I have superpowers, or something like that.

  2. Debinhawaii says:

    This looks great–I love a good quinoa salad and black beans and mango, Yum! Thanks for sending it to Souper Sunday!

  3. Debinhawaii says:

    Whoops! I forgot to say thanks for the award too! 😉

  4. Pam says:

    Perfect flavors in this salad!

    I’ve used my pressure cooker for beans, it’s quick, but it’s hard to control the level of doneness of the beans. I don’t use it for beans that I am going to use for a salad, because they don’t always come out pretty.

  5. ttfn300 says:

    ooh, i have made something very similar, except w/corn instead of the mango. but that will have to be done next time!!

  6. burpandslurp says:

    Wow, that looks great with the mango! Mango and black beans are the classic combo for a reason! They blend SO well together!

  7. saveur says:

    You know what I love? I used to have those bowls, too, when I was in medical school! 😀

    I had the whole set as a hand-me-down from my parents. 😛

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