A Delicious Dinner Option

 

Spice up your next meal with this delicious salad recipe that blends fresh veggies, hearty beans and a tangy, sweet dressing with the mouthwatering flavors of our Queso Chicken Nacho Chimichangas.

Chimichanga Pinto Bean Salad

 

Prep Time:20 minutes
Cook time:25 minutes

Ingredients:

– 4 Jose Ole Queso Chicken Nacho Chimichangas
– 1/4 Cup Olive Oil
– 3 Tbsp Lime Juice
– 3 Tsp Honey
– Garlic (1 clove, minced)
– 1 Tsp Chili Powder
– 1/2 Tsp Salt
– 1/2 Tsp Pepper
– 1/2 Tsp Dried Oregano
– 1 Can (19 oz) Pinto Beans (drained & rinsed)
– 2 Cups Cherry Tomatos (halved)
– 1 Cup Corn (cooked)
– 1 Cup Cucumber (diced)
– 1 Red Pepper (diced)
– 1/3 Cup Red Onion (sliced)
– 3 Tbsp Fresh Cilantro (finely chopped)

Instructions:

1. Heat chimichangas according to package directions.
2. Meanwhile, in large bowl, whisk together oil, lime juice, honey, garlic, chili powder, salt, pepper and oregano.
3. Add pinto beans, tomatoes, corn, cucumber, red pepper, red onion and cilantro; toss well.
4. Chop chimichangas; fold into salad just before serving.