Mayan Salad
This salad is a sweet Mexican-style blend of quinoa,beans, mangoes, veggies, and avocados. The variety of colors, textures,and flavors are beautiful and delicious. It also makes a greatfilling for a burrito if you have leftovers.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Course Salad, Side Dish
Cuisine Mexican
- 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
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.
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.