Recipe adapted from B.E.A.N. (Bean Education & Awareness Network).
Ingredients:
four 8" flour tortillas
vegetable cooking spray
up to 1 lb. roasted or grilled chicken, chopped
one 15-oz. can pinto or red beans
one 15-oz. can black beans
1 cup cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red bell pepper
1/2 cup sweet onion or sliced green onions
6 cups torn salad greens, including iceberg
Preparation:
Cut each tortilla into six wedges, then spray the tops with vegetable cooking spray--preferably butter-flavored or olive oil. Bake on a cookie sheet at 375 degrees until golden brown and crisp--approximately five to eight minutes. Another option is to spray both sides and place in a skillet over medium-high heat until crisp, turning once.
Combine leftover roasted or grilled chicken, both types of beans (rinsed and drained), mango, zucchini, bell pepper and onion in a bowl.
Ingredients for Honey-Cumin Vinaigrette:
1/2 cup orange juice
1 or 2 Tbs. olive oil
1 Tbs. honey
2 or 3 tsp. fresh lime juice
1/4 tsp. ground cumin
1/4 tsp. hot sauce
Preparation:
Blend vinaigrette ingredients, pour on and toss. Arrange salad greens on serving plates and top with bean mixture. Garnish with tortilla wedges.
Yield: 6 servings
Preparation time: 30 minutes
Resources Bean Education & Awareness Network
Bean Education & Awareness Network (B.E.A.N.)
E-mail:
bean@prairieweb.com
Website:
www.americanbean.org
