I got this recipe from someone I used to only know via our blogs until we ran into each other at the library one day. Anyhow, she posted this recipe on her blog the other day. It sounded awesome and right up our alley, so I made it tonight. I really loved it…I think what I loved about it the most, besides that it tasted great, is that it’s so colorful. 🙂
Ingredients:
Dressing:
1 garlic clove, minced
Juice of 1 1/2 limes
1/4 tspn. chili powder
1/4 c. extra-virgin olive oil
Salad:
1 c. canned corn
1 bell pepper, diced
1/2 small red onion, diced
1 T extra-virgin olive oil
15 oz. can black beans, drained and rinsed
Salt and pepper to taste
1 c. cherry tomatoes, halved
1 avocado, peeled, seeded and diced
1/4 c. fresh cilantro, chopped
2 large chicken breasts, already cooked and cut into bite-size pieces or shredded
Rice (brown or white) whichever you prefer
Directions:
Cook rice according to directions on package.
For salad:
Cook the bell pepper, onion, and corn in the olive oil in a skillet over medium-high heat until the onions have started to soften.
Add the beans and heat through for a few minutes.
In a large bowl, stir together the bean mixture and the chicken. Add salt and pepper to taste. Stir.
Gently fold in the avocado, tomatoes and cilantro.
For dressing…place all ingredients in a Mason jar. Put the lid on the jar and shake until everything is blended. Pour over salad and then gently mix it all together.
Place a serving of rice in the bottom of each person’s bowl and then spoon the yummy salad on top. Enjoy!
I am so excited that we have leftovers of this. One, we hardly ever, ever have leftovers. Two, I think this salad will taste even better tomorrow once all of the flavors have had time to blend together a little bit.
What did the family think? Hubby and I really, really liked it. Our oldest tolerated it. He ate everything, but tomatoes just aren’t his thing. The youngest ate the chicken and the rice.