Not much to say about this other than it was easy and refreshing, and it tasted even better the next day. A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner. I didn't have the quinoa, so I used Trader Joe's Harvest Blend. I imagine Israeli couscous would work as well. This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
freshly cracked black pepper
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.
Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.
Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.