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Southwest Salad Bowls with Quick Mango Salsa
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)
Steps
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