Black Bean Chicken Salad

Monday, June 20, 2011

More cold meals for the hot Texas summers!

1-14.5 oz can black beans (preferrably goya)
1 roma tomato (seeded)
1/2 medium white onion
1 good sized avocado
2 ears of corn (uncooked)
EITHER 1 cup chopped cooked chicken
OR 1 cup walnuts, broken well
1/2 lime
1 tsp chili powder
3 'twists' of fresh black pepper

Rinse and drain the beans well. Chop the tomato and onion into bite sized pieces. Shuck the raw corn. 1/2 the avocado, remove (but save) the pit, then skin the two halves and chop the avocado into bite sized pieces. Throw it ALL into a large bowl and toss with your hands. Add your nuts or chicken (whichever you chose to use... heck, use both, maybe it's good). Squeeze the lime over it all, sprinkle your chili powder over the mess, and crack your pepper. :) Again, get your hands messy mixing it! :)

Throw the pit of the avocado into it to keep the avocado from browning. Let it marinade for about 30 minutes. You can eat this on blue corn tortilla chips, with naan bread, or by itself on a bed of lettuce. We ate ours all three ways because we had leftovers twice. :)

I didn't get pictures of this one, but it's really good. I also didn't ask my sibling's reactions, but I loved it, didn't hear any complaining, and my mom and dad loved it too!


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