Red Quinoa, Mango, & Avocado Salad

If you bring this to your next party, I promise there won't be any left!! The sweet mango combined with the savory beans & grains is a winning combination!

Red Quinoa, Black Bean, & Mango Salad

1 c. red or white quinoa, dry (cooked according to directions)

2-3 avocados

2 mangoes, diced

1 red, yellow, or orange bell pepper (or 4 baby ones), finely chopped

1 can corn, rinsed

1 can low sodium black beans, rinsed

1 c. tomatoes, chopped (I prefer grape or cherry tomatoes)

1 bunch cilantro, chopped

1 jalapeno, finely diced (optional)

½ red onion, finely chopped

1 lime, squeezed

2-3 T. red wine vinegar

2 T. extra virgin olive oil

S & P, to taste

Cook quinoa according to directions & chill in the refrigerator for a couple hours. You can cook it in advance up to a day or two before. Chop all ingredients and toss together in a bowl. Drizzle with vinegar, lime juice & oil. Make sure your oil is extra virgin and if possible, get a good vinegar from the health food store that is “raw.” Then you will reap the good health benefits from your vinegar & oil. Season with salt & pepper, if needed.

You can use this as a dip, in a wrap, or on a salad!! Enjoy!!

Here's a tip for cutting your avocado's into perfect little chunks:

Score them both ways, then scoop out with a spoon.