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Saturday, July 10, 2010

Bean Corn and Pepper Salad with Chicken

Bean Corn And Pepper Salad With Chicken
1 1/2 cups cooked brown rice
3 cups cubed cooked skinless chicken breast
1 (15 oz.) can corn, drained
1 (15.5 oz.) black beans, rinsed and drained
1medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/2 cup peeled and diced jicama
1/3 cup extra virgin olive oil
1 tablespoon freshly
squeezed lime juice or to taste
3/4 cup chunky salsa
3 drops hot pepper sauce, optional
2-3 tablespoons water
salt and pepper to taste
green leafy lettuce leaves
1/4 cup finely chopped fresh cilantro or flat leaf parsley, loosely packed
for garnish
1/4 cup shredded Cheddar cheese for garnish

In large bowl combine rice, chicken, corn, beans, bell pepper and jicama. Gently toss until well mixed and set aside. In a medium bowl whisk together olive oil and lime juice until well blended. Mix in the salsa and hot pepper sauce. Add enough water to thin the consistency so dressing can be thinly drizzled over salad. Drizzle dressing over chicken mixture and toss to coat salad ingredients evenly. Cover salad and refrigerate 1 to 3 hours so flavors meld. Bring salad to room temperature and check seasonings before serving. Season to taste with salt and pepper. Drain any excess dressing. Place salad in serving bowl lined with lettuce leaves. Sprinkle top of salad with cilantro and cheese and serve.
Makes 6 servings.

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