Mango And Quinoa Chopped Salad With Ancho-Mango Dre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Mango And Quinoa Chopped Salad With Ancho-Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions