Red Quinoa Salad with Black Beans and Mangos

This salad is a big winner with my teenagers. They've been packing it for school lunch. It's so delicious - even at room temperature!

Red Quinoa Salad With Black Beans & Mangos

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 of cilantro, chopped
1 jalapeno, finely diced (optional)
½ red onion, finely chopped

I used Brianna's Blush Wine Vinaigrette as the dressing - it makes everything taste good!!

*Suggested Dressing

1 lime, squeezed
2-3 T. red wine vinegar or apple cider vinegar
2 T. extra virgin olive oil
S & P to taste

Cook quinoa according to directions & chill in the refrigerator for a couple of hours. You can cook it in advance up to a day or two before.

Chop all ingredients and toss them 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!