In my last post, One-Pot Lentil Lunch, I confessed that I don’t eat many traditional salads or sandwiches and do more of a throw-together grain-based dish for most lunches. You said you wanted to see more of my lunch recipes, so here is what I made this week:

 

Two-Grain Southwest Salad
Makes 5-6 servings

• 15-ounce can black beans, no salt added, rinsed and drained
• 3/4 cup cooked quinoa (according to package directions)
• 3/4 cup cooked whole grain couscous
• 1 cup corn (I used frozen fire-roasted corn from Trader Joe’s and thawed it first)
• 1 red bell pepper, diced
• 1 fresh mango, diced
• 1/4 cup red onion, diced
• 1/2 cup chopped fresh cilantro
• 1 small jalapeño pepper, seeded and finely diced
• juice 1 lime
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp red pepper flakes

1. Combine beans, quinoa, couscous, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

2. Whisk together the lime juice, olive oil, garlic, cumin, chili powder, and roasted red pepper flakes in a small bowl then pour over the bean mixture and toss. Refrigerate until ready to serve.

Original recipe idea from Skinny Taste.