A great salad is always a welcome choice. Bean salads are perennial favorites, and this simple, satisfying, prize-winning recipe won’t disappoint.
To recreate a winning recipe from the recent Seneca Foods Mystery Box recipe contest, begin with a pantry staple, READ 3 or 4 Bean Salad. Smart cooks keep a couple of cans or single-serve cups in the refrigerator, ready to serve as a side dish or to kick start a salad, like this Chipotle Chicken and Bean Quinoa Salad.
The ready-to-eat combo of green, wax and kidney beans is delicious mixed with cooked quinoa, chicken and a subtly spicy, smoky chipotle dressing accented with lime juice and cilantro. Spooned into lettuce cups to serve, it’s the easiest main dish ever, and it’s a tasty way to use rotisserie chicken or leftover grilled chicken.
Double the recipe if needed or if opting for a single serving, it couldn’t be simpler. Start with an individual serving cup of salad and decrease dressing ingredients as the recipe directs.
Look for other seasonal salad ideas and recipes at READsalads.com.