Friday, May 05, 2006

Cinco de Mayo Recipe

Yes, I know. I leave to go a short vacation in March and bam! I loose all ambition to blog. It doesn't help that I have commitment issues and as soon as i feel I have to do something I won't.

Ah yes, the life of me and all of my lame excuses. Can't believe I've even slacked on the Favorite Song Of The Week. Need to get back on this wagon, don't I? I'll think about it. Maybe this weekend. But then again, maybe not...

In the meantime, a super yummy Mexican flavored recipe great at room temp or cold out of the fridge. Fill a pita, make a wrap or just eat with a fork - it's simple and quite tasty.

Southwestern Chicken and Bean Salad

2 medium scallions, chopped
1/2 medium red bell pepper, chopped
1/2 can diced green chilies
15 oz can black beans, rinsed and drained
15 oz can corn, drained
2 Tbs lime juice
1 Tbs olive oil
8 oz chicken breats, grilled and chopped
2 Tbs taco seasoning (about 1/2 of 1.25 oz packet)
1/4 cup fresh cilantro, chopped
sour cream (optional)
jalapeno hot sauce (optional)
beer (optional, but why choose not to??)

- Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed

- Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Add a couple dashes of jalapeno hot sauce to spice it up. Crack open a beer and enjoy your salad topped with sour cream or additional cilantro!

1 serving = 1.5 cups Makes 4 servings