Southwest black-bean pasta salad bowls

Discover the bold flavors of Southwest cuisine with these delicious black-bean pasta salad bowls. A perfect fusion of spices and fresh ingredients.

Ingredients:

• 1 (400g) package frozen Mexican-style corn
• 2 cups black-bean rotini
• 1 (340g) package cooked chili-lime chicken
• ½ cup mild pico de gallo
• ½ cup cilantro salad dressing

Instructions:

1. Prepare the corn as instructed on the package and let it cool down.
2. Follow the directions on the pasta package to cook it. After cooking, rinse it with cold water, then drain well. Mix the pasta with the corn and set it aside.
3. Cut the chicken strips into small, bite-sized pieces and keep them aside.
4. Split the pico de gallo into 4 small containers with lids and store them in the fridge. Pour the salad dressing into 4 separate containers with lids and refrigerate as well. (Time-saving tip: You can also keep the salad dressing bottle in your lunch bag or workplace fridge and dress the salad when you're ready to eat.)
5. Distribute the corn and pasta mixture evenly into 4 individual containers, then add a quarter of the chicken to each one. Close the containers and refrigerate them for a maximum of 4 days. Add the dressing just before serving, mix well, and sprinkle the pico de gallo on top.

Summary:

• Calories: 2452 kcal
• Fat: 123 g
• Protein: 104 g
• Carbs: 246 g
• Potassium: 2193 mg
• Magnesium: 326 mg