Spanish Chicken and Black Bean Salad

I like this dish so much that I tried very hard to find the recipe on line.  I am not very successful, although the cafe server did give me the menu.  Instead of finding an exact recipe, I found two recipes that may be combined and perhaps become this dish that I really love.   Try it out, as you are all very skilled!

Chile Ancho Chicken

This recipe is an easy way of trying to cook with chiles. Chile ancho is a dried poblano pepper, and has a wonderful smoky, yet slightly spicy flavor. It also adds a lot of color to this dish. Tita makes this dish for dinner parties, where it is always a hit!

2 skinless, boneless chicken breasts cut into 4 pieces
2 skinless chicken thighs
2 skinless chicken legs
1 medium onion, halved and cut into thin strips
3 garlic cloves, finely minced
2-4 dried ancho chiles, without the seeds or veins (watch demo)
chicken broth powder, salt, and pepper
1/3 cup olive or vegetable oil
2/3 cup apple cider vinegar

Rinse the chicken pieces, pat dry, and season well with salt, pepper, and/or powdered chicken broth.
Place a large pot on the stovetop (enameled cast iron is best), and add the onion and garlic.
Using a pair of kitchen scissors (or even your hands), cut up the ancho chiles into pieces. Add the chiles to the pot.
Place the chicken pieces on top of the onion, garlic, and chiles, and pour in the vinegar and oil (you can mix the two liquids together and then pour in also).
Cover the pot and turn the heat on to medium- low. Cook slowly for about 45 minutes, basting the chicken with the cooking liquid every now and again. Basting will keep the chicken moist, as well as add the beautiful color of the chiles to the chicken.
If you need to moisten the chicken, add a bit more water.
Serve with either rice or potatoes, and a nice green salad.

Serves 6 as a main course.

Chicken and Black Bean Salad


  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1-1/2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 medium sweet red pepper, julienned
  • 1/3 cup sliced green onions
  • 6 cups torn romaine
  • 1-1/2 cups cooked chicken strips
  • Additional cilantro, optional


  • In a small bowl, whisk the first eight ingredients; set aside.
  • In a large bowl, toss the beans, corn, red pepper and onions; set aside.
  • Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.


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