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Southwest Lunch Box

Featuring...
2 servings
20 minutes
20 minutes
Ingredients
  • 6 jicama sticks
  • 1/2 cup diced tomato
  • 6 carrot sticks
  • 3 radishes, cut in wedges
  • 1/4 cup chopped red onion
  • 1/4 cup salted roasted pepitas
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 2 Colby-Monterey Jack cheese sticks (0.75 oz each, from 9-oz package)
  • 2 oz Food Should Taste Good™ Blue Corn Tortilla Chips
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1/2 cup (from 10-oz package) frozen whole kernel corn
  • 1/2 cup (from 15.5-oz can) black beans, drained, rinsed
  • 1/2 cup chopped red or orange bell pepper
Directions
  1. Cook corn as directed on package. Cool in refrigerator 5 minutes.
  2. In small bowl, mix corn, beans, bell pepper, tomato, red onion, cilantro, lime juice, olive oil, chipotle chiles and salt.
  3. Serve with remaining ingredients.