Chicken, corn and black bean salad
- Preparation time:
- Total time:
This Southwest staple is a rainbow of color and flavors. Cubed turkey or tofu could stand in for the chicken.
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
For the dressing
¼ cup fat-free vinaigrette
1 Tbsp. chopped fresh cilantro
1 level tsp. sugar substitute (optional)
Large pinch cayenne pepper
1 lemon or lime, scrubbed
- Mix the chicken, tomatoes, black beans, corn, and red onion in a large bowl.
- 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.
- Cover and chill the salad until ready to serve. Taste, adding more lemon or lime and salt, if needed.