Mango Red Pepper Quinoa Salad

This light salad, great for a side dish or light entree, was inspired by great looking mangoes at the local produce market, me buying way too many, and then desperately trying to figure out what to do with them before they rotted on our countertop.  (The other recipe they were used for is Mango Fried Rice - coming soon.)  This was GREAT and really flavorful.  Good at room temperature or cold as leftovers.

Mango Red Pepper Quinoa Salad

Ingredients:
-1 mango, peeled and diced small
-1 red pepper, seeded and diced very small
-1 cup chopped scallions
-1 cup chopped fresh cilantro
-2 tbsp. red wine vinegar
-2 tbsp. grapeseed oil
-1/4 tsp. salt
-2 cups cooked quinoa, cooled (or bulgur or couscous if you prefer)
-1 can black beans, drained and rinsed

I made the quinoa in advance and just put it in tupperware in the fridge.  I think this salad would also be good with couscous or bulgur if you prefer those grains to quinoa.

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.

You can serve immediately or let it sit for a bit for the flavors to meld.