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Mexican Chicken Salad with Mexican Beans and a Lime Dressing
Mexican beans are a great ingredient to use in Mexican salad recipes and you can choose from kidney beans, black beans, refried beans, lima beans, navy beans, green beans or any other kind of beans, depending on the flavor and texture you want, as well as the recipe you are making. As well as Mexican beans in the following recipe, chicken, corn, chili, lime juice, cumin, bell pepper and more are combined to give this Mexican salad an authentic and delicious flavor. You could use a handful of fresh green beans instead of the canned beans if you want to. Just sauté them in cooking spray or a little oil until they are al dente, then add them to the Mexican salad recipe.
Serve this chicken and Mexican bean salad alongside any meal. It is also great for a buffet or to serve at a Cinco de Mayo party, Mexican Independence Day party or similar event. The flavors are complex yet they blend wonderfully and the textures are also amazing in this salad recipe. This is a tasty and colorful salad, which everybody will be impressed with. It is a very nutritious dish because the ingredients are healthy.
Feel free to alter this Mexican beans salad if you want to. You can add different ingredients - maybe some chopped tomatoes or avocado would be good, or even adjust the spices, using fresh chopped chili instead of the hot sauce if you prefer. If you have leftover turkey to use up, use that instead of the chicken. It will go just as well in this Mexican beans salad recipe.
Mexican Beans Salad with Chicken and Bell Pepper
Ingredients -
½ chopped green bell pepper
1 chopped cooked chicken breast
⅓ cup red wine vinegar
1 chopped red onion
14 oz can corn kernels, drained
15 oz can kidney beans, drained
⅔ tablespoon salt
1 ½ tablespoons white sugar
¼ cup chopped cilantro
1 dash hot pepper sauce
½ teaspoon chili powder
⅓ tablespoon ground black pepper
½ chopped red bell pepper
2 tablespoons lime juice
15 oz can drained green beans
1 crushed clove garlic
⅓ cup olive oil
½ tablespoon ground cumin
Preparation:
Combine the bell peppers, beans, chicken, red onion and corn in a big bowl.
Whisk the red wine vinegar, cumin, black pepper, cilantro, garlic, lime juice, salt, sugar, and olive oil together in another bowl.
Season the dressing with chili powder and hot sauce, then pour it over the chicken mixture and stir well.
Chill the salad for an hour.
(Serves 10)
Photo Description:
Mexican beans, chicken, corn, green beans, onion and more make this delicious colorful Mexican salad what it is. This is a healthy and flavorful dish and you can see from the photo how tempting it looks. Serve this Mexican salad recipe at a buffet and watch it disappear at light speed. Because the salad needs to chill for an hour or two before serving it, this is a handy make ahead salad which will be handy if you have other dishes to make at the same time or if you are going to be in a rush nearer to dinner time. This is a quick and easy salad to prepare and nothing needs to be cooked except the chicken if you are not using leftover chicken for this.
