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Healthy Two-Grain Southwest Salad

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 drainedsouthwest.quinoa.salad
      • 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.

3 responses to “Healthy Two-Grain Southwest Salad”

  1. Anonymous says:


  2. adanelz6 says:

    Mmm that looks so good and very colorful!

  3. i love making salad such as this but i usually go with quinoa..will have to try bulking it up with couscous.

  4. What are the health benefits of cilantro? | Winstudent says:

    […] Healthy Two-Grain Southwest Salad […]

  5. […] then adding tons of veggies and a homemade dressing like my Spinach Pesto-Salad with Farro and my Two-Grain Southwest Salad. Same concept, maybe not as pretty but now, they’re trendy! It’s like the avocado toast […]

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