When Mom called the other day and announced they would be in town tonight for an early Mother's day weekend celebration, she told me she had a new recipe that we just had to try. When she said it had kidney beans in it, I told her to stop right there. I knew I would like it.
The chicken was simply boneless skinless chicken breasts marinated for a couple hours in Goya Adobo seasoning that my parents brought for me, and then grilled.
Feel free to add and subtract to this salad as you like. Mom did.
Southwestern Bean and Corn Salad
1/2 cup sour cream
1/2 cup your favorite salsa
taco seasoning mix, to your taste
salt and pepper to taste
1 can kidney beans, rinsed and well drained
1 can corn, rinsed and well drained
1 can green beans, drained well
1 large can sliced black olives, drained well
1/4 red onion, minced
1 jalapeno, seeded and minced
1 clove garlic, minced
small handful fresh cilantro, minced (optional)
In a large bowl, blend sour cream, salsa, taco seasoning and salt and pepper to taste. In a separate large bowl, lightly mix veggies. Fold in to dressing ingredients. Cover tightly and refrigerate at least 1 hour before serving.