How To make Chicken and Black Bean Salad

Southwestern Black Bean and Corn Salad: On the Side #26

Great with grilled fish or chicken, this salad is loaded with the amazing flavors of the southwest!

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HEALTHY RED BEANS SALAD | DELICIOUS RAJMA SALAD

Healthy Red Beans Salad - Quick Red Kidney Beans Salad - Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.

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Ingredients required for making red kidney bean salad - serves 6
* one 16 oz can of red kidney beans / 1 & 1/2 cups of cooked rajma. Keep aside some rajma whenever you pressure cook it. You can freeze it in a container and use it for making salad whenever you feel like.
If using canned beans, please discard all the water and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them till just tender and immediately transferred them to a bowl of ice cold water to retain their color and prevent them from getting mushy.
* 2 small cucumbers or 1 cup chopped
* 2 medium sized ripe tomatoes.
* 1/2 of a medium green capsicum (bell pepper). Can use red, orange or yellow bell pepper.
* 1/2 of a medium onion
* 1 green chilli (optional)
* 1 clove of garlic
* 1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to 10 mint leaves (pudina)
* 1 teaspoon heaped chaat masala
* 1/2 teaspoon roasted cumin seeds. Take about a teaspoon in a skillet and continuously move them around with a spoon on low heat till they are fragrant. Please do not do this on high heat as the seeds will burn and become bitter. Grind them in a mortar or pestle.
* 1 teaspoon salt or as per taste
* 1/2 teaspoon coarsely crushed black pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoons fresh lemon/lime juice or any vinegar of your choice
* 1/2 a tablespoon of maple syrup/honey (optional)
Tips -
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they choose to.
* you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your choice.
* You can store this salad for up to 2 days in the refrigerator.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

HOW TO MAKE CHICKEN BURRITO BOWLS: Delicious Recipe Made with Brown Rice, Black Beans & Roasted Corn

I make Chicken Burrito Bowls at home all the time, and yet, I never get tired of eating them because they're so delicious (I think they're better than Chipotle's) and they're pretty high on nutritional value, too. I also love the fact that, once you cook the main ingredients and gather together an assortment of your favorite toppings, everyone can just build their own burrito bowl according to their liking. It doesn't get much easier than that! Read on for a list of ingredients, and how I prepare my Chicken Burrito Bowls at home.

Chicken Burrito Bowls

For Rice:
1 cup brown rice
2 cups chicken broth
1/4 cup chopped white onion
1 tsp. salt
1 tsp. ground cumin

To prepare brown rice, first wash and soak in water 15 - 30 minutes. (This is only recommended with brown rice to improve digestibility & reduce cooking time.) Drain water from rice. Heat skillet over medium high heat, and add approx. 2 Tbsp. olive oil to it. Once heated, add rice, and approx. 1/4 cup finely chopped white onion. Sauté for a few minutes. Season with salt and cumin, and stir until well mixed. Add chicken broth, cover with lid and reduce heat to low. Let rice cook untouched for approx. 40 minutes or until all the water has evaporated. It's important that you do not stir or open the lid while rice is cooking. When rice is fully cooked, remove from burner, let sit for 5 minutes, then fluff rice with fork before serving.

For chicken
1lb. of chicken, (season & cook to your liking)
I like using tenderloins and seasoning with salt and plenty of basil pesto, then frying it in a skillet with olive oil for approx. 4 minutes on each side. If you're using chicken breasts, I recommend splitting them down the middle so they're not too thick. Once cooked, let rest before cutting into bite size pieces to ensure juices are locked in.

For roasted corn
1/2 cup frozen corn kernels
*If you used canned corn, it will take longer to roast because the corn is soaked in water and you need to eliminate any moisture.
Heat non-greased cast iron skillet over medium high heat. Place corn kernels in it and do not stir. Let it roast approximately 5 minutes and then flip over. This should help give it those dark burn spots. Remove from heat when corn is fully roasted.

For black beans
1 15oz.can black beans
Heat in small saucepan over medium high heat. Whenever I use canned beans, I like adding a little chopped onion, a few dashes of garlic salt, and approximately half a tsp. of chile powder for extra flavor.

Additional toppings for Chicken Burrito Bowls:
lettuce
tomato
your choice grated cheese (I like pepper jack)
avocado
salsa
sour cream

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Chicken & Black Bean Taco Salad - Slow Cooker Recipe

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Chicken and Black Bean Salad, easy recipe, delicious

Hi everyone!
today i will show you how to make a super easy and delicious chicken and black bean salad, which is perfect as a main dish for any day of the week i hope you like it...


ingredients:
1 Romaine Lettuce
1/4 cup Olive Oil
2-3 tbsp Lime Juice
2 Cups Corn Kernels
2 Cups Cooked Black Beans
2 Uncooked Chicken Breasts
1 Finely Chopped Red Onion
1 Chopped Green Bell Pepper
3-4 Chopped Tomatoes
1/4 Cup Chopped Cilantro
2 minced Garlic Cloves
1 minced Serrano Pepper
2 Avocados
Black Pepper (to taste)
Salt (to taste)
1/2 tspn Dry Oregano
1/4 Tspn Ground Cumin
Pepper-Lemon Seasoning
+ Crushed Red Pepper (to taste)
Fried Tortilla Strips (to serve

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