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Black Bean Salad with Peppers, Corn, Grilled Chicken

Black Bean Salad with Peppers, Corn, Grilled Chicken is built on Black Beans Or Turtle Beans, Stewed Tomatoes Mexican Style, Whole Kernel Corn Frozen, Red Onion, and Red Bell Pepper. It takes about 4 hr 10 min and serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 14 oz
• 10 oz
• 1/2 cup
• 1/2 cup
• 3 tbsp
• 1 tsp
• 1 tsp
• 2 tbsp
• 1 tbsp
• 1
• 2 tbsp
• 1/4 tsp
• Pantry Notes

Method (preview)

1. 1

   Select small oval black beans. Drain canned beans in a sieve and rinse thoroughly under cold water.

2. 2

   Drain, reserve the liquid; chop the tomatoes (thumbnail size).

3. 3

   Avoid seeds and watery pulp.

4. 4

   Select a light salad oil: olive, safflower, corn, canola, blend, etc.

5. 5

   Combine ingredients before 'optionals.' Taste and add salt and pepper, a few more chilis, cinnamon, and/or oregano.

6. 6

   If too dry, add some tomato liquid.

7. 7

   Store in the refrigerator until well chilled, at least 4 hours.

8. 8

   Serve as a salad on shredded iceburg or mixed leaf lettuce.

9. 9

   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 torilla with vegetable oil; place oiled side down in the skillet; spoon on some filling.

10. 10

    Top with cheese.

11. 11

    Cover with another torilla.

12. 12

    After about 2 minutes, spray the top torilla and turn it; brown about 1 minute.

13. 13

    Serve with sauce casera.)

14. 14

    This idea's popular! Continue to tweak the seasonings and proportions.