Black Bean Mango Quinoa Salad

My favorite dinners are the ones where I've managed to prep all of the ingredients the night before or the morning of, so I can come home at the end of the day, shake everything out of tupperware containers into a giant bowl, whisk a salad dressing together, pour, toss and serve. This salad was inspired by my mother's recent dinner of a quinoa-black bean-sweet potato salad; I decided to use mango instead of sweet potato as the splash of orange in my dish. Delicious, healthy and perfect for a summer meal! 

Black Bean Mango Quinoa Salad
1- 1.5 c. cooked black beans (see previous post)
2 c. cooked quinoa (it may have been more, all I know is that I started with 1 c. raw, cooked it in 2 c. water and used it all)
1-2 bell peppers, chopped (red or yellow)
1 large mango, chopped (phillipine)
cilantro, chopped
optional: 1-2 avocado, fresh corn kernels

Dressing
1/3 c. canola oil
4 tsp apple cider vinegar
2 tsp cumin
2-3 limes, juiced (~1/3 - 1/2 c.)
1-2 minced jalapenos (membranes and seeds removed)

Toss all salad ingredients together. Whisk dressing together. Pour over (not necessarily all the dressing to start), toss, taste, and adjust as needed.