Southwest Black Bean Pasta Salad Bowls
Meal-prep a week's worth of delicious and satisfying high-fiber lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we're using pasta made with black beans to bump up the fiber to an impressive 14 grams per serving. Paired with seasoned chicken strips and a flavorful corn salad—shortcut ingredients you can often find at your local specialty grocery store—this meal-prep lunch is one you'll get excited for.
Meal-prep a week's worth of delicious and satisfying high-fiber lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we're using pasta made with black beans to bump up the fiber to an impressive 14 grams per serving. Paired with seasoned chicken strips and a flavorful corn salad—shortcut ingredients you can often find at your local specialty grocery store—this meal-prep lunch is one you'll get excited for.
Ingredients
-
1 (14 ounce) package frozen Mexican-style corn
-
2 cups black-bean rotini
-
1 (12 ounce) package cooked chili-lime chicken
-
½ cup mild pico de gallo
-
½ cup cilantro salad dressing
Method
-
Heat corn according to package directions; set aside to cool.
-
Cook pasta according to package directions. Drain and rinse with cold water. Drain again and toss with the corn; set aside.
-
Slice chicken strips into bite-size pieces; set aside.
-
Divide pico de gallo into 4 small lidded containers and refrigerate. Measure salad dressing into 4 small lidded containers and refrigerate. (Timesaving tip: You can also carry the bottle of dressing in your lunch bag--or store in the office fridge--and dress when ready to serve.)
-
Divide the corn and pasta mixture among 4 single-serving containers, then top each with one-fourth of the chicken. Seal the containers and refrigerate for up to 4 days. Toss with the dressing just before serving and top with the pico de gallo.
