Sunday, August 8, 2010

Mexican Chicken Salad

3 cups cooked cubed chicken
2-3 ears corn, cooked, removed from cob (or a 15 oz can of corn, drained)
1 1/2 cups black beans cooked, drained (or 15 oz can beans, drained and rinsed)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped (if you have any in garden)
1 large carrot and greens fresh from garden, - grate the carrot, and mince the greens
1 cup cheese - grated - whatever you like - Usually I use a blend of asiago, cheddar, mozzarella, provolone
1 cup salsa, thick and chunky
1/4 cup cilantro, chopped (can be omitted if none in garden - the carrot greens actually make a nice sub)
3/4 cup oil and vinegar salad dressing - I usually make a blend of white wine vinegar/olive oil, with some onion and garlic in it - for this dish

combine all ingredients sans dressing and toss gently.  Then pour dressing over all and toss to coat.  Chill 1-3 hours to blend flavors.

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