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Chicken and Black Bean Salad Recipe

Chicken and Black Bean Salad Recipe photo by Taste of Home

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Here in California, we cook out year-round. I grill extra chicken specifically for this quick meal. It's so colorful and fresh-tasting that even our kids love it. —Cindie Ekstrand, Duarte, California

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Chicken and Black Bean Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional

Directions

In a small bowl, whisk the first eight ingredients; set aside.
In a large bowl, toss the beans, corn, red pepper and onions; set aside.
Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared without salt) equals 2 fat, 1 lean meat, 1 starch, 1 vegetable; also, 259 calories, 519 mg sodium, 21 mg cholesterol, 23 gm carbohydrate, 12 gm protein, 14 gm fat.

Originally published as Chicken and Black Bean Salad in Taste of Home February/March 1997, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken and Black Bean Salad

Chicken and Black Bean Salad

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Reviewed on Jun. 14, 2012 by HHroad

Like a gourmet meal

Reviewed on Jul. 28, 2011 by raceywlf

I'll be making this again this weekend, very good flavor, I make 1 1/2 times the recipe for the dressing and I sub. kidney beans for the mexicorn, and I'm thinking of using brown rice for some of the torn romaine, other than that it's perfect. thanks Cindie for the recipe.

Reviewed on Jan. 25, 2011 by mommy2009

This is a great recipe as is; however, I've modified it a bit to make it even faster and easier.

Instead of making my own dressing, I simply drizzle the salad with light Italian dressing which also makes the list of ingredients much shorter. Overall, it's very tasty, economical, healthy and easy to make. Great!

Reviewed on Nov. 20, 2010 by luvcreampuffs

Forgot to click the stars!!

Reviewed on Nov. 20, 2010 by luvcreampuffs

made this for Halloween. It was very tasty, I used store bought roasted chicken. It very simple to make. Would make it again for sure.