Print

Mayan Salad

Mayan Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This salad is a sweet Mexican-style blend of quinoa, beans, mangoes, veggies, and avocados.  The variety of colors, textures, and flavors is beautiful and delicious.  It also makes a great filling for a burrito if you have leftovers.

Ingredients

  • 1/4 cup orange juice
  • 2 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 mangoes, pitted, peeled, and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup fresh or frozen corn
  • 1 1/2 cups black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 1 1/2 cups cooked quinoa
  • 1 avocado, pitted, peeled, and diced for garnish
  • 1/4 cup pumpkin seeds for garnish

Instructions

  1. In a small bowl, whisk together the orange juice, vinegar, cumin, and sea salt. Combine the mangoes, bell pepper, corn, beans, cilantro, and green onions in a medium bowl and drizzle half of the orange juice mixture over the vegetables.  Toss to coat them thoroughly.
  2. Add the quinoa to the vegetable mixture, along with the remaining dressing, and toss to combine.  Garnish with the avocado and the pumpkin seeds and serve.

Notes

Salad

Mexican

Find it online: https://plantpurecommunities.org/recipes/mayan-salad-2/