1 mango, peeled and in small dice
1 red pepper, seeded and in small dice
1 cup finely sliced scallions/green onions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil (or other light flavored oil)
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, oil and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.
Serve immediately or allow to rest for the flavors to meld. Ideal for picnics, potlucks and lunchboxes because it tastes delicious at room temperature.
Recipe and product photo courtesy of PostPunkKitchen.com, found here.