This salad is from Veganomicon by Isa Chandra Moskowitz, and it was one of the first vegan recipes I tried and still is one my favorites. Quick and easy, packed with protein:) Can be stored in the refrigerator, tasting best at room temperature. I also enjoy this salad with endive, which is a nice appetizer when you are hosting a party.

• 1 mango, peeled and cut into small dice
• 1 red bell pepper, seeded and diced small
• 1 cup chopped scallions
• 1 cup chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 2 tablespoons grapeseed oil
• 1/4 teaspoon salt
• 2 cups cooked quinoa, cooled
• 1 15-ounce can black beans, drained and rinsed

Combine mango, red bell pepper, scallions and cilantro in a bowl. Add the vinegar, oil, and salt, and mix well. Add the quinoa and last fold in the black beans. Serve with a few leaves of lettuce.