Quinoa Salad with Black Beans and Mango

My friend Sara made this yummy salad for a bbq on Memorial Day. She used red quinoa, which gave the salad more texture.  Delicious!

1 mango, peeled and cut into small ­dice
1 red bell pepper, seeded and diced as small as you can get ­it
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
A few leaves of lettuce for ­garnish

Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room ­temperature.

Courtesy: "Veganomicon" by Isa Chandra Moskowitz