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Chicken, corn and black bean salad

15 minutes
4 servings
  • Preparation time:
  • Total time:

This Southwest staple is a rainbow of color and flavors. Cubed turkey or tofu could stand in for the chicken.
  • Ingredients
  • Method

Ingredients

3 cooked boneless, skinless chicken breast halves, visible fat removed, cut into bite-size pieces
1 (15-oz.) drained can black beans, rinsed
1 (15-oz.) drained can corn
4 medium tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 small red onion, minced

Method

  1. Mix the chicken, tomatoes, black beans, corn, and red onion in a large bowl.
  2. For the dressing: Put the vinaigrette, cilantro, sugar substitute (if using), salt, 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.
  3. Cover and chill the salad until ready to serve. Taste, adding more lemon or lime and salt, if needed.

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