Sante Fe Pinto Bean Salad with Chicken

,

This Pinto Bean Salad recipe was on the side of a Bush Beans can and sounded yummy!  We've been trying to eat much healthier (even though I think we usually do a decent job)...and this seemed perfect!! It was DELISH!!  I served it over brown rice which was even better because all the juices from the bean mixture went right through!

Sante Fe Pinto Bean Salad with Chicken
Bean Salad Mixture:
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 can (14.5 ounces) chicken broth
½ teaspoon ground cumin
1 can (15 ounces) Bush's BEST Black Beans, drained and rinsed
1 can (16 ounces) Bush's BEST Pinto Beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 package(10 ounces) frozen corn, thawed
1 tablespoon red wine vinegar

In a large skillet, sauté the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly.

Meanwhile, Preheat your oven to 350 and bake your seasoned chicken about 25 min.  (Depending on size & amount)   Put your bean mixture over brown rice and serve with your chicken!! 

Enjoy!!
Dani :)