Quinoa, black bean and mango salad

I like the combination of flavours in the recipes  in a new cookbook by Moskowitz and Romero, Veganomicon. This one is very  easy and can be any mix of grain, fruit and bean that appeals.

1 mango, peeled and small diced
1 red bell pepper, seeded and small diced
1 cup cilantro, chopped
1 cup scallions, chopped (optional)
2 tablespoons red wine vinegar
2 tablespoons oil (optional)
2 cups, quinoa, cooked
1 (19 ounce) can black beans drained and rinsed, or 1 1/2 cups beans

Combine everything but the bean and quinoa in a bowl and mix together. Then add quinoa and stir into well coated. Fold in black beans. Can be served immediately or let sit, for favours to meld

Black Bean And Barley Salad

Borrowed from WWDonna at Bootcamp Buddies veggie forum. Thanks!

Serves 9

3 C. cooked barley (3/4 C. barley in 4 C. boiling water for 45 minutes)
2 C. black beans
1 1/2 C. whole kernel corn, thawed
1 1/2 C. tomato, fresh diced
1 C. green peas, thawed
1 C. chopped avocado
1/4 C. cilantro

Dressing:
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. water
2 TBS. lemon juice
1 TBS. grated onion
2 garlic cloves, minced

Romaine lettuce and 18 wedges of tomato (for garnish and under the grains)

Combine 1st 9 ingredients in large bowl, toss gently. Combine water and next 4 ingredients in a jar; pour over salad. Toss gently. Serve warm or room temperature.