Go to Top
  • No products in the cart.

Mango Avocado Bean Salad

Mango Avocado Bean Salad

This Mango Avocado Bean Salad is a bit of summer on your plate. It is fresh, simple, colorful and has a nice crunchy texture. The chili adds a bit of spice and the mango adds some sweetness and freshness. I love the combination of sweet mango, spicy chili and creamy avocado. I remember having tasted this combination of flavors before when I was on a yoga retreat in Bali. This dish takes me back down memory lane. I can picture myself eating this lovely fresh salad in the shade on a lovely Bali afternoon. The blazing sun outside, coconut trees towering high above me, a lovely sea breeze, colorful flowers and exotic fruits growing on the trees around me. When I think of Bali, I think of color and all those amazing tropical fruits. Perhaps this is my idea of creating my own tropical and sunny island in the heart of Amsterdam.


  • 1 cup of Black quinoa
  • 1 can (240 gr) of kidney beans
  • 1 avocado, chopped
  • 1 red bell pepper, chopped
  • 1 mango, peeled and chopped
  • 2 tbsp of spring onion (scallions)
  • 15 baby Roma tomatoes, halved


  •  1 clove of garlic, minced
  • 1 lime, juice
  • 1 fresh red chili pepper, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp of tahini
  • 1 tbsp fresh cilantro, finely chopped (coriander)
  • freshly ground black pepper and sea salt to taste


  • Rinse the black quinoa and cook in vegetable stock for 5 minutes and let stand for 10 minutes.
  • In large salad bowl, the tomatoes, mango, avocado, bell pepper, spring onion and kidney beans.
  • In a separate jar mix the dressing ingredients together and season with freshly ground black pepper and sea salt.
  • Add the cooled down quinoa and dressing to the salad bowl and mix well.

, , , , , , , , , , , , , ,

About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

Leave a Reply