Southwestern Bean Salad
vegetable cooking spray
4 flour tortillas (8 inch)
Up to 1 lb. roasted or grilled chicken, chopped (optional)
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
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. Bake on a cookie sheet at 375°F. until golden brown and crisp, 5 to 8 minutes.
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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