Today's Lunch Menu Is:
South West Chicken Salad!
Here's the Recipe:
3 cups Cooked and Drained Elbow Macaroni
(But any pasta will do!)
3 1/2 cups Soaked and Cooked Dry Black Beans
2 (15-ounce) cans Black Beans, Drained and Rinsed
1 (15-ounce) can Corn, Drained
1 (10-12-ounce) canned Chicken Chunks, Drained
3 Tbsp. Hydrated Dried Green Pepper
1 tsp. Dried Onion
1/3 cup Bottled Lime Juice
2 Tbsp. Oil
1 Tbsp. Honey
1 tsp. Cumin
1/2 tsp. Hot Pepper Sauce
Combine salad ingredients and drained green pepper.
Blend together dressing ingredients;
Pour over salad.
Toss to coat.
Chill 1 hour to blend flavors.
If you have other fresh ingredients available, they can
be added to the recipe.
This recipe is based on shelf-stable items.
Shredded Cheese, Tomatoes, and Green Onions
are great additions!
Here's the PDF:
Try using the dry black beans.
With a little pre-planning, you can save money
and the results are definately worth it!