INGREDIENTS

Chipotle Vinaigrette

• ½ C. Crisco® Pure Vegetable Oil
• 3 Tbsp. red wine vinegar
• 2 Tbsp. honey
• 2 cloves garlic
• 1 chipotle pepper in adobo sauce
• 1 Tbsp. lime juice
• ½ tsp. Spice Islands® Ground Cumin Seed
• ½ tsp. Spice Islands® Oregano
• ½ tsp. kosher salt
• ⅛ tsp. Spice Islands® Fine Grind Black Pepper.

Southwest Chicken Salad

• 2 C. shredded rotisserie chicken
• 1 15.5-oz. can Joan of Arc® black beans, rinsed and drained
• 1 15.5-oz. can Joan of Arc® pinto beans, rinsed and drained
• 2 C. small cherry or grape tomatoes, halved
• ¾ C. Green Giant® corn, canned or frozen
• ½ C. red onion, finely chopped
• ½ C. pepitas, roasted and salted
• ⅓ C. Cotija cheese, crumbled