Southwest Salad Bowls with Quick Mango Salsa Recipe - Forks Over Knives

Ingredients

• 6 cups stemmed and chopped kale
• 4 cups cooked tricolor quinoa
• 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
• 1 cup frozen fire-roasted corn, thawed
• 1 cup matchstick-cut jicama
• 1 medium green bell pepper, cut into bite-size strips
• 1 avocado, halved, seeded, peeled, and sliced
• 1 cup fresh salsa
• 1 cup chopped fresh mango
• 3 to 4 tablespoons lime juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, sliced scallions, and sliced fresh jalapeño chile (optional)