Black Bean and Chicken Salad
|
Yield: 9 cups (2.2L)
Servings: 6
|
Related recipes: Beans and
Grains, Celery,
Citrus, Dairy-Free,
Easy, Herbs, High
Fiber, Lettuce, Main
Dishes, Onions,
Potlucks, Poultry,
Summer, Sweet Pepper, Wheat-Free
This flavorful salad with lime dressing is great to make with
leftover chicken—a tangy, no-cook meal made in minutes! Serve with bread and sliced
fruit.
Ingredients
3 1/3 cups (850g) black beans, canned, rinsed and drained (two
15-ounce cans)
2 cups (305g) boneless skinless chicken breast, cooked, diced
1 1/2 cups (225g) celery, chopped
1 red pepper, chopped
1 cup (180g) red onion, chopped
6 lettuce leaves
Dressing:
1/2 cup (120mL) fresh lime juice
1/4 cup (60mL) olive oil
1/4 cup (9g) fresh cilantro leaves, chopped (or fresh chopped
parsley)
1/2 tsp (3g) salt
1/2 tsp (2g) freshly ground black pepper
1 dash Tabasco sauce
Directions
Prepare dressing: In a jar or small bowl, combine lime juice, oil,
cilantro, salt, pepper, and Tabasco. Set aside.
In a large bowl, combine black beans, chicken, celery, red pepper, and
onion. Pour dressing over bean mixture and toss well. Salad should marinate for 30 minutes
before serving.
Toss salad before serving and place on a bed of lettuce.
Nutrition Facts
Calories: 229
Total Fat: 10g
% Calories from fat: 40%
Protein: 9g
Carbohydrate: 26g
Cholesterol: 0mg
Sodium: 651mg
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
|