Black Bean-Mango Salad

Tropical foods were the topic of discussion at our last Kids Dinner Club class (ages 3 to 5) so we couldn’t resist making a tropical salad! The kids loved it because it was colorful with a touch of sweetness thanks to the mango. This is also one of our more popular catering dishes when we are feeding larger groups.



  • 1 cup red quinoa, cooked and cooled slightly
  • 1 large handful of spinach
  • 1 can organic black beans, rinsed and drained
  • 1 avocado, cubed
  • 1 mango, peeled and cubed
  • 1 small red onion, diced
  • 1 small handful of cherry tomatoes, quartered
  • 1 small handful of fresh cilantro, chopped
  • 1-2 lemons or limes, juiced
  • 2 tbsp olive oil
  • sea salt & fresh pepper


  1. In a small bowl, whisk together fresh lemon juice, olive oil, sea salt and fresh pepper.  Set aside.
  2. In a large bowl combine black beans, avocado, mango, red onion, cherry tomatoes, and cilantro.  Season with sea salt and pepper.    Add in half of the dressing.  Toss to combine.
  3. In a separate bowl add spinach and toss with the remaining dressing.
  4. Plate spinach, top with quinoa and then top with black bean-mango salad.ENJOY!

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4 - 6

Calories: 200

Fat: 10g

Trans Fat: 1.5g

Cholesterol: 0mg

Sodium: 230mg

Carbohydrates: 22g

Fiber: 7g

Sugars: 2g

Protein: 6g