I’ve really gotten away from sharing recipes because, honestly, it’s just not my thing. I can talk to you all day long about fitness, being a mother, overcoming obstacles and positive mindset. But cooking, not so much. I’m also very basic in my meal prep and cooking skills so there’s rarely anything worthy to share. But I made these Southwest Chicken and Black Bean salads the other day and they looked so beautiful! And they tasted even better so I shared the on my social media. Well, I guess they really were beautiful because everyone kept asking me about them. So I figured, I’d going ahead ands are them with the world. Also, if you’re not following me on social media, why the heck not!? I’m super cool, funny and amazing! Hahahaha! No, but really you should go ahead and follow me because every once in a while I post some pretty cool things. You can follow me on Instagram, my favorite place to hang out or over on Facebook.
Southwestern Chicken and Black Bean Salad
- 3 Tbsp Balsamic Vinegar
- 2 Tbsp. fresh lemon juice
- ½ tsp. lemon pepper
- 4 tsp. extra-virgin olive oil
- 2 cups black beans
- 3 cups sliced orange bell peppers
- 3 cups sliced red bell peppers
- 1 cup thinly sliced red onion
- 2 cups chopped tomatoes
- 3 cups sliced grilled chicken breast
- ½ cup shredded sharp cheddar cheese
- 1 cup chopped fresh cilantro
To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.
Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.