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.