Coffee With Us 3: Fajita Chicken Bean Salad

This is my second post about the salad supper that our church hosts every year. To read the first one that shows our great vintage centerpieces go here.
While the salad supper is a ton of fun and there is always a ton of food, my biggest food issue comes in to play. I absolutely HATE mayo and miracle whip. And most salads, other than green salads, have mayo.

Seriously!! Look at all that food and that isn't even all of it .

So I always try to bring a salad that's filling and I really like just in case it's one of only a few I will eat. I always find a few others that are so yummy. Like this year there was a tortellini salad with olives, tomatoes, and I'm not sure what else, that I am going to have to find a recipe for. So Yummy! If you make that PLEASE let me know!

Update: I finally made up my own tortellini salad recipe. Check it out here

So this year I brought a bean salad with chicken. I've made several bean salads before but this one was kind of a combination of several of those and what I thought would taste good.

Fajita Chicken Bean Salad

1/2 lb boneless skinless chicken breasts, cut into small bite size pieces

1 t fajita seasoning

1 T oil (whatever you like)

1/2 cup bell peppers, diced (about 1/2 large bell pepper)

1 cup frozen corn, thawed

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup salsa

Juice from one lime

Avocado to top (optional)

Season chicken with fajita seasoning and cook chicken in oil until almost done. Add bell peppers and continue for a couple minutes or until chicken is done. Drain of excess liquid and set aside.

In a bowl, combine corn, beans, salsa, and lime juice. Stir. Add chicken and peppers and stir again. Top with avocados if desired.

Serve immediately or refrigerate until ready to serve.