*  Exported from  MasterCook  *
 
            Black Bean Salad with Peppers, Corn, Grilled Chicken
 
 Recipe By     : Hanneman, adapted from several
 Serving Size  : 8    Preparation Time :4:10
 Categories    : Salad                            Fab Fiber
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          black beans, or turtle beans -- cooked
   14      ounces        stewed tomatoes, Mexican Style -- drained and strained
   10      ounces        whole kernel corn, frozen -- or 8 ounces canned
      1/2  cup           red onion -- diced
      1/2  cup           chopped red bell pepper -- or less
    3      tablespoons   fresh cilantro -- chopped
    1      teaspoon      garlic -- crushed
    1      teaspoon      ground cumin
                         salt
    2      tablespoons   salad oil
    1      tablespoon    red wine vinegar
    1                    chicken breast, grilled, cut into strips
                         Optionals --
    2      tablespoons   mild mixed green pepper -- canned
      1/4  teaspoon      ground cinnamon
                         freshly ground black pepper
                         oregano
 
 Pantry notes --
 Select small oval black beans.  Drain canned beans in a sieve and rinse
 thoroughly under cold water.
 Try canned stewed tomatoes with Jalapeno peppers, chili powder, cumin, and
 pepper (Del Monte has one; S&W).  Drain, reserve the liquid;  chop the
 tomatoes (thumbnail size).  Avoid seeds and watery pulp.  
 Select a light salad oil: olive, safflower, corn, canola, blend, etc. 
 
 - Combine ingredients before 'optionals.'  Taste and add salt and pepper, a
 few more chilis, cinnamon, and/or oregano. If too dry, add some tomato
 liquid. Store in the refrigerator until well chilled, at least 4 hours.  
 
 Serve as a salad on shredded iceburg or mixed leaf lettuce.  Greatest as a
 filling for a QUESADILLA with a little shredded monterey jack cheese!  (Heat
 skillet to medium high; spray one side of a flour torilla with vegetable
 oil; place oiled side down in the skillet; spoon on some filling.  Top with
 cheese.  Cover with another torilla.  After about 2 minutes, spray the top
 torilla and turn it; brown about 1 minute.  Serve with sauce casera.)
 
 This idea’s popular!  Continue to tweak the seasonings and proportions.
 Feniger and Milliken (Two Hot Tamales) have a similar idea on page 158 of
 their City Cuinsine book (1989).  Del Monte ad (1989) suggests similar
 spices to make a salsa from their canned tomatoes.  Recently (May 1996)
 Lucky supermarkets introduced a chicken salad from their deli that resembles
 this.  - May 13, 96
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 from Hanneman’s collection 
 Direct questions to 'PatH' phannema@wizard.ucr.edu