This salad is so bright and colorful that it’s a great one to bring to a party. I named it after the Caribbean because of its sunny colors and its traditional Caribbean flavors of mango, corn, curry, and beans. Bonus points because it’s vegan and high in protein and fiber! Scramble recipe tester Amy Stanley said her family loved this recipe and she suggests doubling it because you’ll want to have leftovers.
1/2cupquinoapreferably tri-color or red,just because it’s prettier
1/4cupextra virgin olive oil
1limeuse zest and juice
1tsp.fresh gingerpeeled and grated (use a zester or a grater)
1/2tsp.curry powder
1tsp.honey(optional)
1/2tsp.salt
3/4cupcorn kernels, frozen, canned, or freshthawed if using frozen, from 1 ear of corn if using fresh, steamed in microwave for 2 minutes in its husk
1mangodiced about 1 1/2 cups, or use frozen
15oz.reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),drained and rinsed
4 - 6scallionsthinly sliced, about 1/2 cup
1avocadodiced
Instructions
Rinse and simmer the quinoa in 1 cup of water until it is just tender, about 15 minutes (don't overcook it).
Meanwhile, make the dressing by whisking together the oil, lime juice and zest, ginger, curry powder, honey (optional), and salt.
In a medium serving bowl, combine the quinoa, corn, mango, beans, and scallions.
Stir in the dressing, and gently fold in the avocado. Serve immediately or refrigerate for up to 3 days (but wait to add the avocado until shortly before serving). Season with salt and pepper, to taste.
Notes
Do Ahead or Delegate: Rinse and cook the quinoa, zest and juice the lime, peel and grate the ginger, make and refrigerate the dressing, steam the corn if using fresh and remove it from the cobs or thaw it if using frozen, peel and dice the mango, slice the scallions, or fully prepare and refrigerate the salad.Scramble Flavor Booster: Add 1/8 – 1/4 tsp. cayenne pepper to the dressing, add 1 jalapeño pepper, seeded and diced, and/or 1/8 – 1/4 cup fresh chopped cilantro or mint.Tip: After scraping corn kernels into a bowl for salad, use the back of the knife to scrape the sweet juice off the cob right into the salad, as well.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!