Mango and Black Bean Quinoa Salad

Recipe from the CentraCare Heart & Vascular Center Dietitians

Ingredients

• 2 cups quinoa, cooked
• 1 mango, diced
• Cilantro, chopped (about a handful)
• 1 (15-ounce) can black beans, reduced sodium, rinsed
• 1 red or yellow bell pepper, chopped
• 3 green onions, thinly sliced
• 2 tablespoons raspberry vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons fresh lemon or lime juice

Directions

Combine first 6 ingredients in a large bowl. In a small bowl, combine vinegar, oil and lemon or lime juice. Drizzle vinegar oil mixture over the salad and mix until combined. Chill for about an hour before serving.

Yield: 5 cups (1 serving = 1/2 cup)