"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Bean Chicken Salad Recipe

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This recipe for Black Bean Chicken Salad, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bean Education and Awareness Network
Added: Thursday, May 8, 2008


4 (8 in.) flour tortillas
1 (15 oz.) can kidney beans
1 (15 oz.) can black beans
1 medium zucchini
1 small red bell pepper
4 skinless chicken breast halves (about 1 lb.), cooked and diced or shredded
1 c. cubed mango
1/4 c. chopped green onions (green part only)
6 c. torn salad greens
Honey-Cumin Dressing:
1/2 c. orange juice
2 tbsp. olive oil
1 1/2 tbsp. honey
1 tbsp. fresh lime juice
1/4 tsp. ground cumin
Hot pepper sauce to taste

Preheat oven to 375. Cut tortillas into 6 wedges each; brush with oil; bake 5 - 6 min., until just beginning to brown. Set aside to serve with salad.
Drain kidney beans and black beans; rinse if desired. Cut zucchini in half lengthwise, then slice. Core and seed the pepper, then chop. Combine chicken, kidney beans, black beans, zucchini, pepper, mango and green onions.
For dressing: In a jar, combine orange juice, oil, honey, lime juice, cumin and hot pepper sauce. Shake well. Pour dressing over chicken mixture and mix well. Spoon over greens on individual plates or toss together. Garnish with tortilla wedges.




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