2 tablespoons finely chopped scallion greens, from about 8 scallions
2 tablespoons pumpkin seeds
Pinch of chili powder
1/2 mango, peeled, pitted, and chopped (about 1 cup)
5 tablespoons fresh lime juice, from 3 small limes
2 tablespoons plus 1 tsp. extra-virgin olive oil
1 tablespoon chopped cilantro
1 cup reduced-sodium black beans, rinsed and drained
1/4 teaspoon cumin
1/2 avocado, peeled, pitted, and chopped
1 small red bell pepper, seeded and finely chopped (about 1 cup)
1 cup fresh corn kernels (or frozen, thawed)
Calories per serving 594
Fat per serving 31g
Saturated fat per serving 5g
Cholesterol per serving 0mg
Fiber per serving 16g
Protein per serving 17g
Carbohydrate per serving 70g
Sodium per serving 621mg
Iron per serving 5mg
Calcium per serving 107mg
How to Make It
1. In a medium saucepan, bring quinoa and 1/2 cup water to a boil. Reduce heat to medium-low, cover and simmer until water has absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a bowl and let cool. Stir in scallion greens and 1/4 tsp. salt.
2. In a small skillet, toast pumpkin seeds with a pinch each of chili powder and salt over medium heat, stirring occasionally, until seeds begin popping and become fragrant, about 3 minutes. Transfer to a small bowl and let cool.
3. Combine mango, 4 Tbsp. lime juice, 2 Tbsp. oil, cilantro and a generous pinch of salt. Toss black beans with cumin and remaining 1 tsp. oil. Stir together avocado and remaining 1 Tbsp. lime juice.
4. Divide salad ingredients evenly between 2 1-quart-capacity containers, arranging mango salsa, quinoa, black beans, red pepper, avocado, corn and pumpkin seeds in both. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.
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