I love this salad! It was super good paired with Lime Grilled Chicken. The next day I had leftovers of both. I just cut the chicken up into the salad….perfect lunch!
I took this recipe from The Best of Bridge – The Best of The Best and more.
CILANTRO LIME DRESSING
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste
19 oz can black beans (turtle beans), rinsed and drained
1 red bell pepper, diced
12 oz can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced
In medium bowl, whisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning. Serve at room temperature. Serves 6
This wrap is amazing!! I took it from “The Best of Rose Reisman – 20 years of healthy recipes”. In her notes, Reisman states that a Cobb salad traditionally has chicken, blue cheese, bacon and heavy dressing…this is her lightened up version made into a wrap.
8 oz (250 g) boneless skinless chicken breasts (about 2 breasts)
1/2 cup (125 ml) diced plum tomatoes
1/2 cup (125 ml) diced red bell pepper
1/2 cup (125 ml) diced ripe avocado
1/3 cup (80 ml) canned black beans, drained and rinsed
1/4 cup (60ml) finely chopped green onions
1/4 cup (60 ml) chopped parsley
4 tsp (20 ml) lemon juice
1 Tbsp (15 ml) reduced-fat sour cream
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) finely chopped garlic
1/2 tsp (2.5 ml) hot chili sauce
Pinch of salt and pepper
4 large whole wheat flour tortillas
1/2 cup (125 ml) shredded agreed cheddar cheese (45g)
1. Lightly coat a nonstick grill pan with vegetable spray and set over medium heat. Grill the chicken for 4 minutes on each side or until no longer pink. Cool slightly, then slice thinly.
2. Combine the tomatoes, red pepper, avocado, black beans, green onions and parsley in a large bowl. Add the lemon juice, sour cream, olive oil, garlic, chili sauce and salt and pepper and mix well.
3. Spread half of each tortilla with some of the tomato mixture. Top with slices of chicken and the shredded cheese. Fold the 2 sides in and roll up. Place the wraps in a clean grill pan and cook for 5 minutes, turning halfway, just enough to warm through. (Or heat in a 400F/200C oven for 5 minutes until warm.). Cut in half and serve.
Make ahead: Make wraps up to 2 hours in advance. Cover and refrigerate.
Makes 8 servings