*  Exported from  MasterCook  *
 
           Black Bean Salad With Peppers, Corn & Grilled Chicken
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans/Legumes                    Bobbie  Not Sent
                 Chicken                          Corn
                 Salads - Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          black beans -- or turtle beans,
                         cooked
   14      ounces        stewed tomatoes -- drained and
                         strained
    1      whole         kernel corn -- (10 ounces)  frozen
      1/2  cup           red onion -- diced
      1/2  cup           chopped red bell pepper
    1      tbsp          jalapeno pepper -- minced
    3      tablespoons   fresh cilantro -- chopped
    1      teaspoon      garlic -- crushed
    1      teaspoon      ground cumin
    2      tablespoons   olive oil
    1      tablespoon    red wine vinegar
    2      tablespoons   mild mixed green pepper -- canned
      1/4  teaspoon      ground cinnamon
    1      Pinch         oregano
                         Salt & freshly ground black pepper -- to taste
    1                    chicken breast -- grilled, cut into
                         strips
                         Mixed greens -- such as iceberg &
                         Romaine lettuce
 
 1. Combine ingredients before 'grilled chicken'.  Taste and add
    salt and pepper. If too dry, add some tomato liquid. Store in
    the refrigerator until well chilled, at least 4 hours.
 2. Arrange iceburg lettuce (or mixed leaf lettuce) on a plate
    and top with sliced, grilled chicken. Top chicken with a few
    tablespoons of chilled tomato/bean mixture and serve.
 Cost: $ - Preparation Time: 25 minutes
 Difficulty Level: 3 - Servings: 8
 Note: Also great as a filling for a Quesidilla or Fajita with 
 a little shredded monterey jack cheese.
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