Mango Quinoa Salad

A wonderful summer side salad with my favorite grain, quinoa.  I've been eating this suddenly-fashionable grain for years and love it's nutty flavor and subtle crunch/snap.   I make a lot of black bean/corn salad, especially during the summer, but had never added mango.  How refreshing!

I halved the original recipe and this made about 4 nice-sized side salads.

1 cup prepared quinoa (I like to cook mine in chicken broth)
1/2 can 14-oz can black beans, drained and rinsed
1/2 medium mango, peeled and diced, or to taste
1/2 red bell pepper, diced
3 green onions, thinly sliced
chopped cilantro to taste, about 2 Tbsp
2 Tbsp red wine vinegar
1 1/2 Tbsp EVOO
1/2-1 Tbsp freshly-squeezed lime juice, to taste
S&P

Place first six ingredients in a bowl (quinoa through cilantro).  In a small bowl, whisk together vinegar, olive oil, and lime juice.  Pour on top of salad.  Toss to combine and add S&P to taste.  Chill for at least one hour before serving.