We had friends over for dinner the other night, and I made a bean salad adapted from a recipe that my friend Katie had shared with me (from here). With the leftovers, I created lunch the next day. The combination of beans and quinoa made for a light, yet satisfying, healthy meal, and the mangos (picked from our own tree!) added a delicious, yet not overpowering, sweetness. I definitely make this again (intentionally, as a complete dish).
Three Bean Tropical Quinoa

Tropical 3 Bean Quinoa Salad

  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can cannellini beans
  • 2  cups cooked and cooled quinoa
  • 1/4 cup green bell pepper, diced
  • 1/2 medium red onion, diced
  • 1/2 jalapeño, seeded and minced
  • 2-3 mangoes, chopped
  • 2 green onions, chopped


  • 1/3 cup apple cider vinegar
  • 1/4 cup grapeseed oil
  • 2-3 tbsp honey
  • 1 tsp salt
  • 1/2 tsp honey
  1. In a medium bowl, mix salad ingredients.
  2. In a shaker/blender bottle, combine dressing ingredients and shake well to blend. If you don’t have a blender bottle, whisk in a bowl to combine, streaming the oil in to the other ingredients. Taste dressing and adjust ingredients to taste.
  3. Pour over salad and stir to coat. Refrigerate at least 30 minutes before serving.