Bean salads are great. Make them on the weekend to have on hand for the week. They just get better and better as they sit in the fridge and all the ingredients get a chance to love on each other. Perfect for taking to work or on a picnic too, no mayo to worry about.
My lunch yesterday...
Shelly's Southwest Salad
2 boneless skinless Chicken Breasts, sliced into 1" pieces
3 Green Onions, diced
1/2 teaspoon Southwest Seasoning
1/4 teaspoon Ground Cumin
1 (15 oz.) can Black Beans, rinsed and drained
1 cup Corn Kernels (I used grilled frozen defrosted)
1/4 of a Red Onion, diced
2 Tablespoons Fresh Cilantro, chopped
1/2 cup Pineapple Salsa (regular Salsa or Mango Salsa can be subbed)
juice of 1/2 a Lime
zest of 1/2 a Lime
1 Tablespoon Fruity Vinegar (Champagne, Red Wine, Cider)
Olive Oil for sauteing
Saute chicken until golden and cooked through. Add green onions and seasonings and cook 1 minute more. Cool.
Mix remaining ingredients together including cooled chicken. Chill till ready to serve. Best if made several hours in advance.This would be great a great use for leftover rotisserie chicken, leftover steak, or substitute shrimp, tuna, or crab. Great as is or spooned into avocado or tomato halves.
Other Eggface Bean Salads:
Shelly's Greek Three Bean Salad
Shelly's Italian Bean Salad
Shelly's Greek Bean Salad
Shelly's Black & White Bean Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's "Award Winning" Jazzy New Orleans Muffaletta Salad :)
Shelly's Beef & Bean Taco Salad
Shelly's Roasted Veggies & Shrimp Salad
