Black Bean Salad with Peppers, Corn, Grilled Chicken
| Yield: | 8 Servings |
| Categories: |
| 3 | c | Black beans, or turtle beans; cooked |
| 14 | oz | Stewed tomatoes, Mexican Style; drained and strained |
| 1 | 10 ounces wh kernel corn, frozen; or 8 ounces canned | |
| 1/2 | c | Red onion; diced |
| 1/2 | c | Chopped red bell pepper; or less |
| 3 | tb | Fresh cilantro; chopped |
| 1 | ts | Garlic; crushed |
| 1 | ts | Ground cumin |
| Salt | ||
| 2 | tb | Salad oil |
| 1 | tb | Red wine vinegar |
| 1 | Chicken breast, grilled, cut into strips | |
| Optionals; | ||
| 2 | tb | Mild mixed green pepper; canned |
| 1/4 | ts | Ground cinnamon |
| Freshly ground black pepper | ||
| Oregano |
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