Cooking from the Pantry - Cinco de Mayo

In celebration of Cinco de Mayo, here are a few of my favorite dishes.

Corn & Black Bean Salsa Chicken Salad

Featured Video Recipe

Ingredients for the featured recipe

    1 14.5-ounce can of black beans, rinsed and drained

    4 Medium-size Tortilla Shells (6" or 8")

    1 cup cooked frozen or fresh corn

    2  small tomatoes (pulp removed and diced) 

    2  jalapeño peppers, diced 

    3  mini red peppers, diced 

    1/2 small red onion, diced

    3 garlic cloves, minced

    1/4 cup fresh cilantro, chopped

    3 ounces fresh lime juice ( about 1 lime) 

    1 tbsp lime zest 

    2 tbsp rice vinegar (garlic flavor) 

    1 tbsp fajita seasoning 

    1 tsp cumin 

    2 cups of shredded romaine lettuce 

 

 

From the Store

 1 Rotisserie Chicken breast  (6 to 8 ounces)

    

Save the rest for another recipe.

Bake Tortilla Bowls.

Bake the tortilla shells according to the directions on the mini tortilla shell molds. You can also serve them in regular bowls.

 Layer the salad as follows: Put a serving of shredded lettuce in your tortilla bowl, followed by a serving of corn and black bean salad. Serve with your grilled chicken.