We had some friends vacationing here a couple of weekends ago and they stopped by to visit and have lunch! One of the best parts about living in San Diego is so many people come here to vacation + we absolutely LOVE it when old friends or family reach out and want to meet up! So we had a little panini bar and I made this Mexican Mango Quinoa + Arugula Salad to go along with it! I liked it so much I made it again a few days later. I hope they liked it?!!!
It’s full of red and green peppers, red onion, black beans, cilantro, avocado, and MANGO! And I whisked LOTS of fresh lime juice with a little olive oil, a little cumin and garlic to make a simple, flavorful dressing.
Uggh. Isn’t she pretty? If arugula isn’t your cup of tea, you could totally sub it for any other green you like. Arugula has a little bite to it and I’m totally loving it right now.
I feel like this one just screams summer. {And can I just say the weather we’ve been having feels a lot like summer.} Who’s ready for beach/pool days on repeat with all the fruit, veggies, and fresh salads? ME, pick, ME! 
The salad is really good with just the lime-olive oil dressing, BUT this Bolthouse Farms Mango Chipotle Yogurt Dressing is also really good with it. Amps up the mango + give it a smoky flavor. I hadn’t tried this Bolthouse dressing yet and thought it would be a perfect option for this salad–and I just had to try it!
Anyways, I’m off to entertain the boys for the week. It’s spring break and so far we have ZERO plans. Wish me luck!
Mexican Mango Quinoa + Arugula Salad
Yield 4-6
Ingredients
1 1/2 cups cooked quinoa
1 1/2 cups baby arugula (or other preferred green)
1 red bell pepper, diced (seeds + membranes removed)
1 green bell pepper, diced (seed + membranes removed)
1 (14 oz) can black beans, drained and rinsed
1/2 small red onion, diced (I like to dice mine really thin)
1/2 cup choppped cilantro
1 avocado, pitted and diced
1 mango, pitted and diced
Juice from 2 limes
2 tbs extra virgin olive oil
1 tsp cumin
1 tsp garlic
1/4 tsp salt
1/4 tsp pepper
Instructions
Whisk the lime juice, olive oil, cumin, garlic and salt and pepper together then set aside!
In a large salad bowl gently toss the quinoa, arugula, bell peppers, black beans, cilantro, red onion, avocado and mango all together. Pour the dressing over the top and toss to incorporate. Serve.
Notes
**if you don't plan on serving immediately, toss everything together and stir the greens in just before serving so they don't get soggy. Garnish with additional cilantro, and feel free to add salt, pepper, and seasonings to taste, or add more lime juice! (it's a very light dressing!)
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