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Chicken and Black Bean Salad

Chicken and Black Bean Salad
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
6 ServingsPrep/Total Time: 20 min.

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.
© Taste of Home 2013

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Chicken and Black Bean Salad (continued)

Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013