Black Bean Chicken Salad

Recipe adapted from one provided by the Bean Education and Awareness Network. If fresh mangoes aren’t available (or don’t look good), jars of sliced mango can be found in the produce section of many supermarkets.

      4 (8-inch) flour tortillas

      Oil

      1 (15-ounce) can kidney beans

      1 (15-ounce) can black beans

      1 medium zucchini

      1 small red bell pepper

      4 skinless chicken breast halves (about 1 pound), cooked and diced or shredded

      1 cup cubed mango

      1/4 cup chopped green onions (green part only)

      6 cups torn salad greens

      Honey-Cumin Dressing:

      1/2 cup orange juice

      2 tablespoons olive oil

      1 1/2 tablespoons honey

      1 tablespoon lime juice

      1/4 teaspoon ground cumin, or more, to taste

      Hot pepper sauce to taste

      Preheat oven to 375 degrees. Cut tortillas into 6 wedges each; brush with oil; bake 5 to 6 minutes, until just beginning to brown. Set aside to serve with salad.

      Drain kidney beans and black beans; rinse if desired. Cut zucchini in half lengthwise, then slice. Core and seed the pepper, then chop.

      Combine chicken, kidney beans, black beans, zucchini, pepper, mango and green onions.

      Prepare dressing: In a jar, combine orange juice, oil, honey, lime juice, cumin and hot pepper sauce. Shake well.

      Pour dressing over chicken mixture and mix well. Spoon over greens on individual plates or toss together. Garnish with tortilla wedges.

      Serves 8.

      Per serving: 296 calories; 7 g fat (2 g saturated fat; 21 percent calories from fat); 38 g carbohydrates; 35 mg cholesterol; 344 mg sodium; 20 g protein; 6 g fiber.