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 great filling for a burrito if you have leftovers.   

Prep time:  20 minutes

Cook time: 15

Serves: 4

    • 1/4 cup orange juice
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon ground cumin
    • Pinch of sea 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 cup cooked quinoa
    • 1 avocado, pitted, peeled, and diced for garnish
    • 1/4 cup pumpkin seeds for garnish
      1. In a small bowl, whisk together the orange juice, vinegar, cumin, and sea salt.
      2. 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.
      3. 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.