Peel and dice the mango into small pieces.

Seed and dice the red pepper as small as possible.

Chop the scallion.

Chop the fresh cilantro.

In a mixing bowl, combine the diced mango, red pepper, chopped scallions, and chopped cilantro.

Add the red wine vinegar, grapeseed oil, and salt to the bowl.

Stir the ingredients until well combined.

Add the cooked and cooled quinoa to the bowl.

Stir until all ingredients are well incorporated.

Gently fold in the drained and rinsed black beans.

Serve the salad immediately or let it sit for a bit to allow the flavors to meld.