Black Bean & Tomato Salad with Chipotle Chorizo Chicken Sausage

Preparation Time: 20 Minutes

Ingredients:
18 ounces al fresco Chipotle Chorizo Chicken Sausage, Fully Cooked ( 1 1/2 12oz package)
1 Pound Tomatoes, fresh, med Core, halve and cut into small pieces.
1 Cup Mango, chunks, fzn (or 1 whole fresh mango cut into 3/4" pieces)
1/2 Each Peppers, bell, yellow, sweet, fresh, lrg, 3 3/4" long chopped, (or use orange peppers)
1/4 Cup Onion, scallions, tops & bulb, fresh, chpd
1 Cup Avocado, avg, fresh, cubed
1 Cup Beans, black, cnd drained & washed
1/2 Cup Herb, parsley, fresh, chpd
2 Tablespoon White Balsamic Vinegar
3 Tablespoon Oil, olive, extra virgin
1/4 Teaspoon Salt, table
1/2 Cup Spice, pepper, black, ground

Instructions:
Preheat grill or grill pan.

1. Cut each al fresco Chipotle Chorizo Chicken Sausage into 4 pieces and thread skewer.

2. Place on grill and cook on all sides for 5 minutes. Set aside and keep warm.

3. Meanwhile, in a large bowl, mix the tomatoes, mangos, pepper, scallions, avocados, black beans and parsley.

4. In a small bowl, mix the vinegar, olive oil, salt and pepper. Add to the tomato salad and gently toss.

5. Spoon the tomato salad onto six plates, placing one warm skewered sausage on top of the tomatoes. Serve immediately.

Serve with crispy or toasted pita bread.
Will need 6 skewers for this recipe.

Number of Servings: 6

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Comment by Dede on May 30, 2010 at 5:42pm: This looks great Susan and wonderful for a summer meal! Thanks so much for sharing this recipe with us!