Tag Archives: Black Beans

Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

It’s going to be a scorcher today, so cool off with this delicious, filling salad.

Southwest flavors come together beautifully in this simple meal.  For the dressing, you mix chipotle salsa, mayonnaise and fresh lime juice. Then top romaine lettuce with chopped chicken, fresh corn, black beans, avocado and tomato. Serve it with tortilla chips; shredded cheese and cilantro are optional but add a lot to this salad.

Bell peppers would be a nice addition, too.

It’s that easy. Enjoy

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Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

Serves 2

1 head of Romaine lettuce

1 ear of corn

1 ¼ cups chopped rotisserie chicken breast

1/3 cup black beans, drained

1 avocado

2 campari tomatoes

1/3 cup mayonnaise

¼ cup Pace Southwest Chipotle Salsa

1 tablespoon fresh lime juice

Tortilla chips

Shredded cheese to garnish (optional)

Cilantro (optional)

Place corn in its husk in the microwave and cook for 3 ½ minutes. Remove and when it’s cool enough to handle, shuck it and slice corn off the cob. Set aside.

Tear romaine into pieces and divide between two bowls.

Pull chicken breast off chicken and discard skin. Chop and sprinkle over salad.

Drain your black beans and divide between the salads.

Slice avocado in half and cut each half into slices and place half an avocado on each salad.

Chop tomatoes and divide between the salads. Sprinkle corn over salads.

For the dressing, whisk together mayonnaise, salsa and lime juice.  Drizzle over salads. Garnish each plate or bowl with tortilla chips. If desired, sprinkle with cheese and fresh cilantro. Serve.

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Southwest Quinoa Salad with Cumin-Lime Dressing

This is now my favorite Go To Summer dish. I am so in love with this quinoa salad.  It’s healthy, refreshing, low fat, high in fiber, high in protein and loaded with vitamins. And did I mention it’s delicious!

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First, I cook the quinoa with chicken broth to give it more flavor. Then I chilled it and tossed it with chicken, cilantro, red bell peppers, corn, avocado and a lime-cumin vinaigrette. Sliced grape tomatoes are a nice addition and so are black beans. I actually thought I had black beans when I made this and when I realized I didn’t, was too busy to go to the store, so I made it without.

Anyway, this is perfect for lunch as a main course; as a side dish at a picnic; or as a light dinner.

Give it a try.

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Southwest Quinoa Salad with Cumin-Lime Dressing

1 cup uncooked quinoa

2 cups low-sodium chicken broth

2 cups chopped rotisserie chicken (breast is preferred in this recipe)

Half a large red bell pepper

1 1/2 tablespoons red onion

½ cup of chopped cilantro

Half a can of corn, drained

½ cup black beans, drained (optional)

1 avocado

Dressing:

3 tablespoons fresh lime juice

1 tablespoon, plus 1 teaspoon canola oil

2 teaspoons honey

1 teaspoon ground cumin

For the quinoa: Bring quinoa and chicken broth to a boil in a medium pot with a tight fitting lid. Let it boil 3 minutes, cover with lid and cook another 15 minutes. Quinoa is done when a hook is released from the grain. Chill for later.

To prepare: Chop chicken, red bell pepper, onion and cilantro and place in a medium to large bowl. Fluff the quinoa and add it to the mix.

Drain corn and black beans (if you’re using those) and toss with quinoa. Then pit your avocado and chop.

Whisk the dressing ingredients together and pour over quinoa. Toss to coat and serve.

If you are making this ahead of time, leave the avocado off until the last minute.

Note: This recipe is also good with about ½ cup halved grape tomatoes, too.

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Chicken, Ranch, Black Bean Quesadilla

I made this recipe a few weeks ago when my sister was visiting from California and it was a big hit. It’s kid friendly and incredibly easy!

From start to finish, these take 15-20 minutes, so they are perfect for a busy weeknight. They make a good snack or appetizer for a party.

Chicken, Ranch, Black Bean Quesadilla

8 ounces whipped cream cheese, at room temperature

1 tablespoon dry Ranch salad dressing mix

½ cup corn, drained

2 tablespoons chopped black olives

½ cup black beans, drained

1 tablespoon, plus 1 teaspoon of chopped red onion

1 tablespoon chopped cilantro (optional)

1/3 cup chunky salsa (it must be chunky)

1 cup chopped chicken

2 cups shredded Mexican style cheese

6- 8 flour tortillas

Guacamole or extra salsa to serve (optional)

MIs together cream cheese and Ranch dressing until thoroughly combined. Then stir in corn, black olives, black beans, onion, cilantro, salsa and chicken.

You have two options when cooking. You can bake the tortillas or make them on the stovetop or skillet (my favorite method). Baking is easier but the shell gets crispy and busts up a little when you cut it. If you want to bake them, bake at 400 for 6-8 minutes.

If you have a pancake skillet, it’s perfect for these. If not, you can make them two or three at a time or just bake them all at once.

Directions:

Divide mixture between flour tortillas, only filling halfway so when you fold over the tortilla you will have a half moon. Top the mixture with cheese.

Spray a nonstick pan or skillet with cooking spray. Turn heat on to medium. Cook on each side for about 3 minutes or until light golden brown. Serve immediately. These are great with guacamole or extra salsa.

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Barbecue Ranch Chicken Salad- my brother-in-law says It’s the bomb.

Does this salad look good, or what? It’s fabulous.

This restaurant quality salad is amazing and serves two as a main course or up to six as a side dish.

I call it restaurant quality because it’s really a restaurant rip off. The Cheesecake Factory serves an amazing salad like this, which was my inspiration for this recipe. That is one of my favorite things on the menu.

Salads don’t often “wow” people, but this one usually does.

Directions:

1 head of romaine lettuce

2/3 cup of canned corn, drained

2/3 cup black beans, drained

1 1/4 cups chopped chicken

2 Roma tomatoes, chopped

3 slices of bacon or 1/3 cup real bacon pieces

1/3 cup shredded cheddar cheese

French’s Fried Onion rings (like you use for the green bean casserole at Thanksgiving)

 

 

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Dressing:

1/2 cup Ranch dressing

1 1/2 tablespoons barbecue sauce

1 tablespoon salsa

Get a large serving bowl for this recipe. For the photo, I made this look pretty by stacking the ingredients, but you will need to toss this together with the dressing before you serve it.

Chop lettuce and place in bowl. Add corn, black beans, chicken, tomatoes, bacon and cheese,

Mix ingredients for the dressing together then pour dressing over salad and thoroughly toss to distribute ingredients and the dressing. Allow to rest for 5 minutes and then serve.

Southwest Chicken Egg Rolls

This is one of my all-time favorite indulgent recipes! This is my take on a restaurant favorite, and these are just as good. They would be perfect for a Super Bowl party or entertaining in general. A margarita pairs beautifully with these. Your guests or family will be impressed when you serve these delightful bites.

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Directions

1/2 cup canned corn, drained

1/2 cup black beans, drained

1/2 cup plus 2 tablespoons chunky salsa (a chunky salsa is a MUST)

1 tablespoon mayonnaise

1/2 cup  Campbell’s Fiesta Nacho Cheese Soup

2 cups diced rotisserie chicken, skin removed

3/4 teaspoon cumin seed

3 tablespoons chives

1 tablespoon chopped cilantro (optional)

Egg roll wrappers

Canola or peanut oil

Stir together the first eight ingredients. Add cilantro, if desired. Fill the egg rolls, following  the directions on the back of the egg roll wrapper package on how to roll the egg rolls. Only make about 10 and then start heating the oil. You can make the rest while the oil heats.

Add oil to a large frying pan and heat over medium heat. Do not heat the oil too fast or it will brown the egg rolls.

When they are all assembled, test oil. If it bubbles when you add an egg roll, add egg rolls and fry 2-3 minutes per side or until golden brown.

Drain on paper towels.

Serve with a dipping sauce of equal parts Ranch dressing and Salsa.