Name: Black Bean Salad with Peppers, Corn, Grilled Chicken
Ingredients: 3 c Black beans, or turtle beans; cooked; 14 oz Stewed tomatoes, Mexican Style; drained and strained; 1 10 ounces wh kernel corn, frozen; or 8 ounces canned; 1/2 c Red onion; diced; 1/2 c Chopped red bell pepper; or less; 3 tb Fresh cilantro; chopped; 1 ts Garlic; crushed; 1 ts Ground cumin; Salt; 2 tb Salad oil; 1 tb Red wine vinegar; 1 Chicken breast, grilled, cut into strips; Optionals;; 2 tb Mild mixed green pepper; canned; 1/4 ts Ground cinnamon; Freshly ground black pepper; Oregano

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Niger		8	Servings

INGREDIENTS

3	c	Black beans, or turtle beans; cooked
14	oz	Stewed tomatoes, Mexican Style; drained and strained
1		10 ounces wh kernel corn, frozen; or 8 ounces canned
1/2	c	Red onion; diced
1/2	c	Chopped red bell pepper; or less
3	tb	Fresh cilantro; chopped
1	ts	Garlic; crushed
1	ts	Ground cumin
		Salt
2	tb	Salad oil
1	tb	Red wine vinegar
1		Chicken breast, grilled, cut into strips
		Optionals;
2	tb	Mild mixed green pepper; canned
1/4	ts	Ground cinnamon
		Freshly ground black pepper
		Oregano

INSTRUCTIONS

Pantry notes -- Select small oval black beans. Drain canned beans in a
sieve and rinse thoroughly under cold water. Try canned stewed tomatoes
with Jalapeno peppers, chili powder, cumin, and pepper (Del Monte has one;
S&W).  Drain, reserve the liquid;  chop the tomatoes (thumbnail size).
Avoid seeds and watery pulp. Select a light salad oil: olive, safflower,
corn, canola, blend, etc.
~ Combine ingredients before 'optionals.'  Taste and add salt and pepper, a
few more chilis, cinnamon, and/or oregano. If too dry, add some tomato
liquid. Store in the refrigerator until well chilled, at least 4 hours.
Serve as a salad on shredded iceburg or mixed leaf lettuce.  Greatest as a
filling for a QUESADILLA with a little shredded monterey jack cheese! (Heat
skillet to medium high; spray one side of a flour torilla with vegetable
oil; place oiled side down in the skillet; spoon on some filling.  Top with
cheese.  Cover with another torilla.  After about 2 minutes, spray the top
torilla and turn it; brown about 1 minute.  Serve with sauce casera.)
This idea's popular!  Continue to tweak the seasonings and proportions.
Feniger and Milliken (Two Hot Tamales) have a similar idea on page 158 of
their City Cuinsine book (1989).  Del Monte ad (1989) suggests similar
spices to make a salsa from their canned tomatoes.  Recently (May 1996)
Lucky supermarkets introduced a chicken salad from their deli that
resembles this. - May 13, 96

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