Thursday, January 5, 2012

Chicken, Avocado and Black Bean Salad with Lime Cilantro Vinaigrette

It's been very cold here in Florida the past few days, but today it finally got out of the 40's and 50's, so to celebrate I'm making a salad for dinner. This is a super easy salad with lots of fresh ingredients, I added chicken to mine to make it heartier (for my hubby and sons). 

2 15-ounce can black beans, rinsed and drained
2 cans Shoe-peg Corn, or frozen corn
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot) 
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice 
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
2 skinless boneless chicken breasts, cooked, cooled and chopped

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and chicken and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature.

Ingredients all chopped up and ready to be mixed
Ready to go into the fridge, I'll add the avocado and chicken right before serving
The avocados and chicken are added and it's ready to go!


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