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Southwestern Bean Salad




Source of Recipe


hgtv.com






List of 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
  






Instructions



1. 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.
   
2. Combine leftover roasted or grilled chicken, both types of beans (rinsed and drained), mango, zucchini, bell pepper and onion in a bowl.
   






Final Comments


Yield: 6 servings

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

Blend vinaigrette ingredients, pour on and toss. Arrange salad greens on serving plates and top with bean mixture. Garnish with tortilla wedges