Black Bean Red Pepper And Chicken Salad Recipe

• 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.

black beans, lime juice, red wine vinegar, cumin, cayenne pepper, extra virgin extra virgin olive oil, red bell peppers, chicken, tomatoes, red onion, salt, cheddar cheese

Taken from cookeatshare.com/recipes/black-bean-red-pepper-and-chicken-salad-85411 (may not work)