* 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. The Recipe Page Newsletter MC formatting by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -