"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Bethany Allen
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
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
Salad:
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

Directions:
Directions:
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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