Serves: 5
Total Calories: 902

1 (16-ounce) package dried black beans, picked over, soaked overnight in cold water to cover, and drained
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup chopped green onions
1 (10-ounce) package frozen corn, thawed
1/3 cup chopped cilantro
8 chicken breasts halves, skinned and grilled
1 - 2 avocado, sliced, garnish
1 cup salsa, garnish
1/2 cup sour cream, garnish
chopped cilantro, garnish
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Cumin-Lime Dressing:
1/2 cup lime or lemon juice
1 tablespoon Dijon style mustard
2 tablespoons ground cumin
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup olive oil
3/4 cup vegetable oil

In large saucepan, combine black beans and enough cold water to cover by 2 inches. Bring water to boil and simmer 45 minutes to 1 hour, or until tender, but not too soft. Drain black beans and mix with vegetables in large mixing bowl. Toss with Cumin-Lime Dressing. Place vegetables with dressing on large round platter. Cut chicken into strips and arrange on top with sliced avocado. Drizzle salsa on top. Put extra salsa, sour cream, and cilantro in bowls.

Cumin-Lime Dressing:
Mix together dressing ingredients and let stand for 1 hour or more.

Note: This can also be made with grilled shrimp instead of chicken.

Nutritional Facts:

Serves: 5
Total Calories: 902
Calories from Fat: 651

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