Mango And Quinoa Chopped Salad With Ancho-Mango Dressing Recipe

Name: Mango And Quinoa Chopped Salad With Ancho-Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mango, Black Bean and Quinoa Salad; 1 cup dried black beans; 2 dried ancho chiles; 1/2 cup red quinoa; a dash of chile powder; 1 cup diced medium-ripe mango (1 large mango); 1 1/2 cups diced jicama; 1 cup corn kernels (fresh or frozen); 1/2 cup sliced green onions; 1 cup cilantro leaves, stems reserved for dressing; juice of 1 lime; salt to taste; Ancho, Mango and Lime Dressing; 1 ripe mango; 1/2 cup leftover cilantro stems, loosely packed; 2 garlic cloves, chopped; 2 tablespoons rehydrated ancho chile, seeds removed and chopped (use the chile from the beans or quinoa); 1/4 cup freshly squeezed lime juice (about 4 small limes); splash of tequila (optional); salt to taste

Servings: persons

Mango, Black Bean and Quinoa Salad
1 cup dried black beans
2 dried ancho chiles
1/2 cup red quinoa
a dash of chile powder
1 cup diced medium-ripe mango (1 large mango)
1 1/2 cups diced jicama
1 cup corn kernels (fresh or frozen)
1/2 cup sliced green onions
1 cup cilantro leaves, stems reserved for dressing
juice of 1 lime
salt to taste
Ancho, Mango and Lime Dressing
1 ripe mango
1/2 cup leftover cilantro stems, loosely packed
2 garlic cloves, chopped
2 tablespoons rehydrated ancho chile, seeds removed and chopped (use the chile from the beans or quinoa)
1/4 cup freshly squeezed lime juice (about 4 small limes)
splash of tequila (optional)
salt to taste

1
In a medium pot, cover the black beans with several inches of water and add the dried chile. Bring to a boil, then simmer until beans are tender (about 1 1/2 hours, or 8-10 minutes in a pressure cooker). Drain the beans and remove the chile. Season with salt and set aside.
2
Meanwhile, in a small saucepan cover the quinoa with 1 cup of water and add the other ancho chile. Bring water to a boil, then reduce to a simmer, cover and cook until all the liquid is absorbed, about 20 minutes. Season with salt and a dash of chile powder, fluff with a fork and allow to cool.
3
Assemble the dressing: combine all the ingredients in a blender and puree until smooth. Combine the beans, quinoa and remaining salad ingredients in a large bowl. Add desired amount of dressing (I used all but about 1/4 cup for a lightly-dressed salad) and toss well to combine.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Mango, Black Bean and Quinoa Salad, 1 cup dried black beans, 2 dried ancho chiles, 1/2 cup red quinoa, and more.

Yes, Mango And Quinoa Chopped Salad With Ancho-Mango Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango And Quinoa Chopped Salad With Ancho-Mango Dressing

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