Pantry Food - Chicken, Corn and Black Bean Salad

This came from my local paper, Sun Sentinel as a way to make something yummy using our hurricane supplies, kind of funny as it’s pretty tasty and I make it about once a month! I generally make it for lunches or quesadillas.

1 can black beans, drained & rinsed
1 can corn, no salt if possible, drained
4 scallions, thinly sliced, about ½ cup
1 red/yellow or orange pepper, diced
1 can of chicken, drained (or ¾ lb / 3 cups cooked chicken), cut into bite size pieces
Juice of 2 limes (3 tbs)
¼ cup olive oil
1 tbs ground cumin
Salt and pepper to taste
Diced tomatoes (optional, but highly recommended)
Baked tortilla chips, optional
Avocado, optional (diced)

In large bowl, mix all except chips and avocados. Chill 30 minutes or one day ahead. Mix to redistribute dressing and top with chips and avocado if using.

This is really good to use as a filling on quesadillas, just omit the chips and avocado, use a little cheese on the tortilla shell and grill up.

*Linking up to Jen over at Beauty And Bedlam for Tasty Tuesday!

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