Southwestern Bean Salad

Vegetable cooking spray
4 flour tortillas (8-inch)
Up to 1 lb. roasted or grilled chicken, chopped
1 (15-oz.) can pinto or red beans
1 (15-oz.) can black beans
1 C. cubed mango
1 medium zucchini, cut in half, sliced
1/2 C. chopped red bell pepper
1/2 C. sweet onion or sliced green onions
6 C. torn salad greens, including iceberg

Honey-Cumin Vinaigrette:
1/2 C. orange juice
1 or 2 T. olive oil
1 T. honey
2 or 3 t. fresh lime juice
1/4 t. ground cumin
1/4 t. hot sauce

Cut each tortilla into 6 wedges; spray tops with cooking spray, preferably butter-flavored or olive oil. Bake on a cookie sheet at 375F. until golden brown and crisp, 5 to 8 minutes. (Or spray both sides and place in a skillet over medium-high heat until crisp, turning once.)

Combine leftover roasted or grilled chicken, both beans (rinsed, drained), mango, zucchini, bell pepper and onion in a bowl. Blend vinaigrette ingredients, pour on and toss. Arrange salad greens on serving plates; top with bean mixture. Garnish with tortilla wedges.

Yield: 6 servings

 


   






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