19 oz (540 ml) can kidney beans, rinsed and drained
½ cup finely chopped red onion
2 medium ripe tomatoes, chopped
1 cup grated jalapeno jack cheese
1½ cups tortilla chips, crumbled
For Cilantro Dressing
3 tbsp sour cream
3 tbsp lime juice
2 tbsp chopped fresh cilantro
¼ cup olive oil
1 garlic clove, minced,
½ tsp ground cumin
salt and cracked pepper
Instructions
To Make Cilantro Dressing
Put all the ingredients in a jar and shake until well combined.
To Make Spicy Bean Salad
Preheat a barbecue, electric grill or a grill pan to medium high.
Brush each chicken breast with oil and sprinkle with salt and pepper.
Cook on the preheated greased grill for about 5 minutes on each side or until tender.
Let stand for 5 minutes before cutting into thin slices.
Place the lettuce on a serving platter.
Scatter the beans, chicken, onion, tomatoes and cheese over the lettuce.
Drizzle with the dressing and sprinkle with tortilla chips.
Notes
Make Ahead: The salad is best made just before serving. The dressing can be made a day ahead and stored in a jar in the refrigerator. Remove from the refrigerator 1 hour before serving.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/spicy-bean-salad/