Quinoa Salad with Black Beans and Mango - Spring Salads

YIELD 5 1/2 cups

1 mango, peeled and diced small

1 red pepper, seeded and diced as small as you can get it

1 cup chopped scallion

1 cup chopped fresh cilantro

2 tablespoons red wine vinegar

2 tablespoons grape seed 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, grape seed 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 let sit for a bit to let the flavors meld.