Black Bean Salad With Peppers, Corn, Grilled Chicken
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Black Bean Salad With Peppers, Corn, Grilled Chicken
  Salad    Peppers    Corn    Chicken    Beans  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35662. Report a problem with this recipe.
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      Title: Black bean salad with peppers, corn, grilled chicken
 Categories: 
      Yield: 8 Servings
 
      3 c  Black beans, or turtle
           -beans; cooked
     14 oz Stewed tomatoes, Mexican
           -Style; drained and strained
      1    10 ounces wh kernel corn,
           -frozen; or 8 ounces canned
    1/2 c  Red onion; diced
    1/2 c  Chopped red bell pepper; or
           -less
      3 tb Fresh cilantro; chopped
      1 ts Garlic; crushed
      1 ts Ground cumin
           Salt
      2 tb Salad oil
      1 tb Red wine vinegar
      1    Chicken breast, grilled,
           -cut into strips
           Optionals;
      2 tb Mild mixed green pepper;
           -canned
    1/4 ts Ground cinnamon
           Freshly ground black pepper
           Oregano
 
  Pantry notes -- Select small oval black beans. Drain canned beans in a
  sieve and rinse thoroughly under cold water. Try canned stewed
  tomatoes with Jalapeno peppers, chili powder, cumin, and pepper (Del
  Monte has one; S&W).  Drain, reserve the liquid;  chop the tomatoes
  (thumbnail size). Avoid seeds and watery pulp. Select a light salad
  oil: olive, safflower, corn, canola, blend, etc.
  
  ~ Combine ingredients before 'optionals.'  Taste and add salt and
  pepper, a few more chilis, cinnamon, and/or oregano. If too dry, add
  some tomato liquid. Store in the refrigerator until well chilled, at
  least 4 hours.
  
  Serve as a salad on shredded iceburg or mixed leaf lettuce.  Greatest
  as a filling for a QUESADILLA with a little shredded monterey jack
  cheese! (Heat skillet to medium high; spray one side of a flour
  torilla with vegetable oil; place oiled side down in the skillet;
  spoon on some filling.  Top with cheese.  Cover with another torilla.
  After about 2 minutes, spray the top torilla and turn it; brown about
  1 minute.  Serve with sauce casera.)
  
  This idea's popular!  Continue to tweak the seasonings and
  proportions. Feniger and Milliken (Two Hot Tamales) have a similar
  idea on page 158 of their City Cuinsine book (1989).  Del Monte ad
  (1989) suggests similar spices to make a salsa from their canned
  tomatoes.  Recently (May 1996) Lucky supermarkets introduced a
  chicken salad from their deli that resembles this. - May 13, 96
 




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Recipe ID 35662 (Apr 03, 2005)

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