Mexican Fiesta Bowl

my.forksmealplanner.com

Sydney Boothe

10 min

subheading: FOR THE CHIPOTLE-LIME DRESSING:

1⁄4 cup fresh lime juice

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 1⁄3 tablespoons chipotle peppers in adobo sauce minced

1 teaspoon ground cumin

2 cloves garlic

minced (≈2 teaspoons)

subheading: FOR THE WHEAT BERRY SALAD:

1 1⁄2 cups wheat berries rinsed & drained (see tip) (≈4 cups cooked)

2 (15-oz) cans kidney beans drained & rinsed (≈3 cups)

10 oz frozen fire-roasted corn thawed (≈2 cups)

1 green bell pepper

chopped (≈1 cup)

4 scallions (white & green parts) chopped (≈ 1⁄2 cup)

sea salt

freshly ground black pepper

subheading: FOR SERVING:

2 mangoes diced

2 teaspoons fresh lime juice

1⁄2 teaspoon mild chili powder

RECIPE TIPS

Wheat Berries: Wheat berries are whole, unprocessed kernels of wheat that have an appealingly chewy texture when cooked. If you can't find them, don't worry! You can easily swap in barley, rye, or farro instead.

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