When I lived in San Antonio, HEB Central Market was a weekly shopping event for me. I would frequently get a container of their pre-made black bean salad, and then add it as an additional layer of flavor on top of salad greens. This recipe reminds me a lot of some of those Texas salads I would make:
Black Bean Salad (prepare first)
1/2 c. + 2 T. good quality olive oil
1/3 c. lime juice
2 T. sugar
2 cloves garlic, minced
1 t. crushed red pepper
**add these ingredients to a pint jar, and shake until emulsified.
In a large bowl, add:
2 cans black beans, rinsed and drained
1 bag frozen corn – defrosted
1/2 c. chopped cilantro leaves
2 large bell peppers, chopped
Stir together, then add dressing. Stir again to combine and then refrigerate.
1 lb. boneless, skinless chicken thighs
1 T. chili powder
2 t. cumin
1/2 t. garlic salt
1/2 t. dried cilantro
1/2 t. black pepper
1/2 c. chicken broth
1/4 c. lime juice
With steamer rack in place, spray the inside of your InstantPot. Lay chicken on rack, being careful to overlap as little as possible. Pour in chicken broth and lime juice, and then sprinkle seasonings evenly on chicken. Using the meat setting, cook chicken for approximately 30 minutes. Allow to natural release if you have time, but quick release is just fine.
While the chicken is cooking, wash and spin dry the lettuce – then cut the lettuce to size as per your liking.
Assemble in a large plate or bowl – lettuce on bottom layer, black beans, and then chicken on top. Feel free to add additional toppings such as carrots, cucumber, jalapenos, cheese, and especially microgreens! Although I found the dressing in the beans to be sufficient, a light drizzle of Ranch would also be wonderful to add.
**note: save the broth that is left in the bottom of the InstantPot! I will have another recipe in a few days that will use it up.