Black Bean Red Pepper And Chicken Salad Recipe

Name: Black Bean Red Pepper And Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dry black beans soaked in cool water overnight dressing:; 2 Tbsp. fresh lime juice; 3 Tbsp. red wine vinegar; 1 tsp grnd cumin; 1/2 tsp cayenne pepper; 1/2 c. extra virgin extra virgin olive oil; 2 x red bell peppers roasted peeled and cut into strips; 2 c. diced cooked chicken; 2 c. diced plum tomatoes '/z c. coarsely minced fresh coriander; 1 sm red onion minced; 1 x salt and freshly grnd pepper to taste six 10 inch flour tortillas; 2 c. (8 oz) shredded cheddar cheese; 1 head iceberg lettuce shredded

Servings: persons

2 c. dry black beans soaked in cool water overnight dressing:
2 Tbsp. fresh lime juice
3 Tbsp. red wine vinegar
1 tsp grnd cumin
1/2 tsp cayenne pepper
1/2 c. extra virgin extra virgin olive oil
2 x red bell peppers roasted peeled and cut into strips
2 c. diced cooked chicken
2 c. diced plum tomatoes '/z c. coarsely minced fresh coriander
1 sm red onion minced
1 x salt and freshly grnd pepper to taste six 10 inch flour tortillas
2 c. (8 oz) shredded cheddar cheese
1 head iceberg lettuce shredded

1
Drain beans.
2
Cook in salted simmering water till tender about 45 min.
3
Drain and let cold.
4
In a small bowl whisk all dressing ingredients together.
5
In a large bowl combine beans peppers chicken tomatoes coriander and onion.
6
Toss with dressing and add in salt and pepper.
7
Top each flour tortilla with some cheese and then lettuce.
8
Spread some chicken filling over lettuce.
9
Tuck in sides and roll like a cigar.
10
Cut in half on the diagonal.
11
Roasted peppers sultry black beans and fresh coriander lend an unmistakably Mexican piquancy to this salad that is enticing wrapped or possibly unwrapped.

1198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. dry black beans soaked in cool water overnight dressing:, 2 Tbsp. fresh lime juice, 3 Tbsp. red wine vinegar, 1 tsp grnd cumin, and more.

Yes, Black Bean Red Pepper And Chicken Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!