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Chicken, corn and black bean salad
- Preparation time: 15 minutes
- Total time: 15 minutes
This southwest staple is a rainbow of color and flavors. Turkey or tofu, cut into cubes, could stand in for the chicken.
3 cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 (15oz) can black beans, drained and rinsed
1 (15oz) can corn, drained
4 medium tomatoes, coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small red onion, minced
For the dressing
¼ cup fat-free vinaigrette
Small handful of chopped fresh cilantro
1 tsp sugar substitute
Salt and freshly ground black pepper
Large pinch cayenne pepper
1 lemon or lime, scrubbed
- Mix the chicken, tomatoes, black beans, corn, and red onion in a large bowl.
- Make the dressing by putting the vinaigrette, cilantro, sugar substitute, salt, and black and cayenne pepper to taste in a screw top jar. Cut the lemon or lime into thick slices, squeeze in the juice and add a couple of the squeezed slices to the jar. Shake well and pour over the salad, leaving the squeezed citrus slices behind.
- Cover and chill the salad until ready to serve. Taste, adding more lemon or lime and salt, if needed.