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From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Salad:

  • 1 (16-ounce) package dried black beans, picked over, soaked overnight in cold water to cover, and drained

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1/3 cup chopped green onions

  • 1 (10-ounce) package frozen corn, thawed

  • 1/3 cup chopped cilantro

  • 8 chicken breast halves, skinned and grilled


INGREDIENTS for Cumin-Lime Dressing:

  • 1/2 cup lime or lemon juice

  • 1 Tablespoon Dijon mustard

  • 2 Tablespoons ground cumin

  • 1 teaspoon minced garlic

  • 1 teaspoon pepper

  • 1/2 teaspoon salt

  • 3/4 cup olive oil

  • 3/4 cup vegetable oil


INGREDIENTS for Garnish:

  • 1 – 2 avocados, sliced

  • 1 cup salsa

  • 1/2 cup sour cream

  • Chopped cilantro


TO PREPARE:

1.  In a large saucepan, combine the black beans and enough cold water to cover them by 2 inches.  Bring the water to a boil and simmer for 45 minutes to 1 hour, or until tender, but not too soft.
2.  Mix together dressing ingredients and let stand 1 hour or more.
3.  Drain the black beans and mix with vegetables in a large mixing bowl.  Toss with Cumin-Lime Dressing.
4.  Place vegetables with dressing on large round platter. Cut chicken into strips and arrange on top with sliced avocado.
5.  Drizzle salsa on top.  Put extra salsa and sour cream in bowls.

NOTE:  
This can also be made with grilled shrimp instead of chicken.

SERVES:  
8

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