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Chicken and Black Bean Salad Recipe

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This recipe for Chicken and Black Bean Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bethany Allen
Added: Sunday, February 17, 2008


1/3 Cup Olive or Vegetable Oil
2 Tbsp. Lime Juice
2 Tbsp. Fresh Cilatro or Parsley or 2 Tsp. Dried
1-1/2 Tsp. Sugar
1 Clove Garlic, minced
1/2 Tsp. Chili Powder
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Can Black Beans, rinsed, drained
1 Can Corn, drained
1 Med. Green Pepper, julienne
1 Med. Red or Orange Pepper, julienne
1/3 Cup Green Onions, sliced
6 Cups Lettuce of your Choice*
3 to 4 Chicken Breasts, boneless, grilled with salt
and pepper, cut into strips

Dressing: Put all ingredients in a container that closes tightly and shake until mixed; set aside.
*Note: We prefer romaine and iceberg mixed. Mix above salad ingredients, except lettuce and chicken in a bowl. Place lettuce on large platter. Arrange bean and corn mixture on top of lettuce. Layer chicken strips on top and sprinkle with dressing. Serve immediately.




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