Mexican

Grilled Chicken, Black Bean and Corn Salad
Serves 6 to 8

3 large or 4 medium-sized grilled chicken cutlets, diced
2 18-oz cans black beans, rinsed and drained
2 cans corn kernels, drained
½ lb cherry tomatoes or grape tomatoes
½ red pepper, diced
1 bunch scallions, green part only, sliced
1 bunch fresh cilantro, rinsed, dried, and chopped
½ cup olive oil
¼ cup cider vinegar
Juice of 1 lime
Salt and pepper to taste
Cayenne pepper

Directions

1. In a large bowl, toss diced chicken, black beans, corn, tomatoes, red pepper, scallions, and chopped cilantro.
2. In a small bowl, mix olive oil, cider vinegar, and lime juice. Pour dressing over chicken mixture.
3. Chill for at least one hour. At serving time, season with salt, pepper, and a pinch or more of cayenne pepper, to taste. Add more lime juice, salt, pepper and cayenne pepper, if necessary.

Thai-Style

Grilled Beef Salad
Serves 6 to 8

½ cup fresh lime juice
1 cup vegetable oil
3 Tbs. sesame oil
¼ cup Thai fish sauce (nam pla)*
2 ½ Tbs. grated lime peel
1 ½ lbs. grilled flank steak or London broil, cut into thin strips**
16 cups Romaine lettuce, thinly sliced
10 radishes, trimmed, thinly sliced
1 bunch scallions, green part only, thinly sliced
Salt and pepper to taste

*Note: If you'd prefer a less fishy or salty taste, substitute regular or low-sodium soy sauce for the fish sauce.

**Note: You can also use sliced roast beef purchased from your local deli or supermarket

Directions

1. In small bowl, whisk together the lime juice, vegetable and sesame oils, fish sauce, and grated lime peel. Add salt and pepper to taste.
2. Combine beef strips, lettuce, radishes and scallions in large bowl; toss with enough dressing to coat.

Photo credit: Half teapsoon of salt

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