10.10.2010

Black Bean, Cilantro & Lime Mexican Salad

We have a love for the flavors of Mexican food at the Beehive. Not taquitos and frozen burritos, but cilantro, black beans, lime juice, and cumin. So the other day when we only had one leftover grilled chicken breast, a bunch of cilantro, and a couple of peppers in the fridge, I knew dinner would be a Mexican-inspired salad.

This is the kitchen sink of salads so I'm sure substitutions with what you have in your pantry would work.

Black Bean, Cilantro, Lime Salad
4 servings

For the salad:
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can corn, drained & rinse
1 tomato, chopped
1 red pepper, diced
1 green pepper, diced
1/2 large sweet onion, diced (I used a vidalia onion)
1 cooked chicken breast, diced
1 bunch cilantro, washed & chopped

For the dressing:
1/4 c. lime juice
1T olive oil
1/2 t. green tabasco
1 t. chili powder
1 t. cumin
1 t. onion powder
zest of 2 limes

1. Combine the salad ingredients in a large bowl.

2. Whisk together dressing ingredients in a small bowl.

3. Toss salad ingredients with dressing ingredients until coated. Cover and refrigerate for 20 - 60 minutes.

4. Serve on a bed of shredded romaine lettuce. Newman's Own Light Lime Vinaigrette is a nice addition to the salad, if you need more dressing.

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