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SPANISH CHOPPED SALAD 2 pkgs pre-cooked chicken breasts pieces 1 can pinto beans (rinsed and drained) 1 can crisp corn 1 cup cubed Pepper Jack or Colby cheese ½ + cup Spanish olives (sliced) ½ Seeded cucumber (diced) ½ cup diced tomato 1 large Granny Smith apple, cored and diced ¼-1/2 cup pickled jalapenos ½ cup sweet onion diced ½ cup bell pepper diced 2 T. fresh cilantro leaves, chopped Vinaigrette: 2 T. Olive Oil 1 t. ground cumin 1 t. taco seasoning ¼ cup red wine vinegar (or any vinegar) Salt, Pepper and garlic powder (to taste) Heartland LIVING • Combine all ingredients in serving bowl. Toss until distributed evenly. Place vinaigrette ingredients directly June into bowl and mix thoroughly. All ingredients can be July 2017 substituted, omitted, increased or decreased; depending on personal preference. Let all ingredients marinate at 96 least 30 minutes. Refrigerate leftovers.

Heartland Living Magazine June-July 2017  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...