*  Exported from  MasterCook  *

           Black Bean Salad with Peppers, Corn, Grilled Chicken

Recipe By     : Hanneman, adapted from several
Serving Size  : 8    Preparation Time :4:10
Categories    : Salad                            Fab Fiber

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Black or turtle beans -- cooked
  14      oz            Can Mexican style stewed
                        - tomatoes -- drained and strained
  10      oz            Frozen whole kernel corn -OR-
   8      oz            Can corn -- drained
     1/2  c             Red onion -- diced
     1/2  c             Red bell pepper -- chopped, 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
                        Optional:
   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
tortilla with vegetable oil; place oiled side down in the skillet;
spoon on some filling. Top with cheese. Cover with another tortilla.
After about 2 minutes, spray the top tortilla 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, 1996


                   - - - - - - - - - - - - - - - - - - 

from Hanneman's collection 
Direct questions to 'PatH' phannema@wizard.ucr.edu