Southwest Chicken and Black Bean Salad

Another fave recipe from week one of our newest program was this southwest salad.  I just tell you, I wasn't sure how I was going to like it just reading the recipe, but this was amazing!  My hubby said he could eat this over and over, and a hubby's approval on a recipe is key around our house!  Enjoy!!

Southwest Chicken and Black Bean Salad (Shift Shop Recipe Booklet)

Makes 4 servings

3 Tbsp. balsamic vinegar

2 Tbsp. fresh lemon juice

½ tsp. lemon pepper

1 Tbsp. + 1 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 fresh cilantro, chopped

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.