Mango Quinoa Salad (Stefanie)

2 cups prepared quinoa (This is 1/2 cup dry. Extra tasty cooked in chicken broth)

1- 14 oz. can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 TBS. red wine vinegar

3 TBS. extra virgin olive oil

1-2 TBS. fresh lime juice, to taste

salt and freshly cracked black pepper, to taste

Place cooked quinoa in a large bowl. Add black beans, mango, red pepper, green onions, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.