In a separate glass or plastic dish combine the Salad Mixture and mix
well. Prepare the salad 3 or 4 hours before serving.
In a large sauté pan add the olive oil over medium heat. Add the garlic
and onion and cook until slightly golden brown. Add the bell pepper and the remaining ingredients. Cook for about 10 minutes mixing vigorously.
If cooking the chicken breast. Add the chicken to the sauté pan with
olive oil over high heat. Cook for about 6 to 10 minutes then add the remaining ingredients. Stirring vigorously to prevent scorching and cook for an additional 6 minutes or until golden brown.
On a warm tortilla add a tablespoon of pureed black beans. Add the
salad mixture and enjoy. If with chicken. You know when to add it...
1/2 medium sized cabbage shaved thinly
1 medium sized lemon
1 medium sized lime
1 large tomato diced
1/2 small onion shaved
1/4 cup cilantro chopped
4 tablespoons Salsa Lizano
2 clove garlic minced
1 teaspoon olive oil
salt and pepper to taste