South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Black Bean and Corn Salad

Black Bean and Corn Salad

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This also makes an excellent pico de gallo by adding a minced serrano or jalapeno

2 cups black beans, soaked overnight

1 yellow bell pepper, diced

1 red bell pepper , diced

2 cups , sliced grape tomatoes

1 cup sliced , scallions

1 cup fresh or frozen corn

2 tsp cumin seeds

1 tsp coriander seeds

2 tablespoons sherry vinegar

1/2 tablespoon olive oil

2 tablespoon lime juice

1 tablespoon lime zest

1/4 tsp crushed red pepper flakes

salt and pepper, to taste

1/2 cup chopped fresh cilantro

Romaine lettuce

Tortilla chips

Drain the soaked beans and place in large stockpot; cover with water or quality stock, bring to boil. Cover and reduce heat to simmer. Cook until beans are tender, not mushy. Drain and rinse. Set aside to cool.

Add the peppers, tomato, scallion and corn to beans.

In a small pan toast the spices until fragrant. Remove from heat and pulverize to a powder i n a spice grinder or mortar and pestle.

In a small bowl whisk the oil , vinegar, lime juice ,zest red pepper flakes and toasted ground spices, salt and pepper.

Pour mixture over bean mixture and lightly toss. Stir in chopped cilantro and allow to set at room temperature for 1 hour.

Line bowl with romaine lettuce and place salad on leaves. Garnish with tortilla chips.