Mexican salsa salad


1/2 lb pinto beans, soaked overnight
1 garlic clove, peeled and crushed
1 bay leaf
1 tbsp cumin seeds
3 whole chicken breasts, boned, skinned, and separated
Kernels from 3 ears of corn
2 ripe avocados
1/4 cup freshly squeezed lime juice
1 tbsp ground chiles
1 tbsp ground cumin seeds
2 tbsp olive oil
1 tbsp tomato paste

Salsa dressing:
1 lg ripe tomato
1/2 red onion, peeled and chopped jalapeno pepper, cut in half and trimmed of stem and seeds
1/2 cup cilantro leaves
1 tsp red wine vinegar
Freshly ground black pepper

Good quality tortilla chips

How to prepare

Drain the beans and place them in a lg pot, add the garlic, bay leaf, and cumin seeds cover by about 2″ with cold water and bring to a boil over medium- high heat lower the heat, partially cover, and simmer until the beans are just tender, 20 to 30 mins drain and refresh under cold water, discard the garlic and bay leaf drain well and place the beans in a lg serving bowl or deep platter place the chicken breasts in 1 layer in a glass or porcelain dish whisk together the marinade ingredients and coat each breast with the mixture cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight prepare a charcoal fire or heat the broiler when the fire is ready, cook the breasts for 4 to 5 mins on each side, they should be crisp and deeply colored on the outside and cooked through within set them aside for 15 mins if the corn is very fresh and tender it may be used uncooked if it is not, steam it for a min or two in a covered skillet or in a microwave oven refresh under cold water, drain, and add to the beans peel the avocados, cut them into 11/2″ chunks, and add to the beans and corn cut each chicken breast down the middle and then across, into roughly 2″ pieces add the chicken to the bowl place the salsa ingredients in the work bowl of a food processor pulse or turn the machine on and off to make a rough mixture, taste and adjust the seasonings stir the salsa gently into the salad and toss carefully to combine serve, garnished with the tortilla chips serves 6.

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