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–+ servings
Servings: 4 people

Mexican inspired bean salad

Author: Thomas Tranegaard Nielsen
Keyword: Beans, Chicken, Chicken Breast, Dinner, Mexico, Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Metric - US Customary

Ingredients

Bean Salad

  • 2 cans Beans for example, kidney, butter, fava, and black beans
  • 1 can Corn
  • 2 pcs. Tomato large
  • 2 pcs. Bell Pepper
  • 2 pcs. Avocado
  • 1 pcs. Red Onion
  • 30 gram Parsley
  • 10 gram Cilantro

Dressing

  • 91 gram Olive Oil
  • 42 gram Honey
  • 30 gram Lime Juice
  • 50 gram Sherry Vinegar
  • 2.1 gram Cumin ground
  • 1 gram Cilantro ground
  • Salt and Pepper

Sides

  • 200 gram Chicken Breast
  • 0.5 gram Cilantro
  • 1.05 gram Cumin
  • 2.6 gram Cinnamon real/ceylon
  • 27.3 gram Olive Oil
  • 42 gram Honey or agave

Instructions

  • Pour the beans into a colander, rinse them and let them drain (you can also soak dried beans and cook them, but you need to start the day before).
  • Drain the water from the corn.
  • Dice the tomato, bell pepper, and avocado into ½ to 1 cm pieces and toss them into a salad bowl.
  • Finely chop the red onion and add it to the salad bowl.
  • Rinse the herbs, remove the stems and spin or pat them dry so they are not wet.
  • Now chop the herbs, preferably chiffonade, and add them to the salad – save a bit for garnish if desired.
  • When the beans are drained, add them to the salad as well.
  • Make a dressing by combining all the ingredients in a bowl and whisking them well with a fork.
  • Pour the dressing over the salad and toss it – you can refrigerate the salad if desired.
  • Season the chicken with salt and pepper and fry it in oil. Remove the chicken from the pan and let it cool a bit.
  • Shred the chicken into small pieces and distribute it over the salad.
  • Sprinkle the spices over the chicken and drizzle with oil and honey, and possibly some additional herbs.
  • Serve with freshly baked bread.