Southwest Salad Bowls with Quick Mango Salsa Recipe
Kale forms the base of these healthy taco salad bowls, which are piled high with quinoa, black beans, roasted corn, and mango salsa. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
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)
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