VINAIGRETTE SANTA FE RECIPES

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Steps:

• Marinade chicken breasts in teriyaki sauce for several hours.*
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Line a rimmed baking sheet with aluminum foil and set aside.
• In a food processor combine all ingredients for vinaigrette and process until smooth.
• Lightly butter or oil the whole corn on the cob and place on the prepared baking sheet. Place pan under broiler and cook corn (with oven door opened a few inches) for 6 minutes on each side until kernels are darkened slightly and tips are starting to brown.
• Remove corn from broiler, remove from baking sheet, and allow to cool.
• Cut kernels off of each corn cob.
• Place the chicken breasts on the same foil lined sheet used for the corn and broil (with oven door opened a few inches) until one side has browned slightly, then flip and continue broiling until the breasts are fully cooked yet juicy and tender.**
• Place the chicken, corn, lettuce, and black beans, into a large mixing bowl. Add the Cilantro Lime Peanut Vinaigrette and toss well.
• Sprinkle grated jack cheese, diced tomatoes, and cilantro leaves over each individual salad before serving.