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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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Chicken and Black Bean Salad Recipe

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4.5 11 15
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1 cup: 259 calories, 14g fat (0 saturated fat), 21mg cholesterol, 519mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

Directions

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


Reviews for Chicken and Black Bean Salad

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jwagner2401 User ID: 1501198 37548
Reviewed Sep. 9, 2013

"Easy to make and very tasty. My whole family loved it. I grilled the chicken while I put together the rest of the salad."

MY REVIEW
decar48 User ID: 5127622 43261
Reviewed Aug. 20, 2013

"Made as stated except for the corn and onions. Used a can of whole kernel drained and garlic chives for the green onions. I did however chop the red pepper instead of making strips because that way you had some in every mouthful. The next time I made this recipe, I substituted turkey for the chicken and that was just as good!"

MY REVIEW
claylady01 User ID: 7293258 15958
Reviewed Aug. 17, 2013

"I make this salad with red beans just because that is what I have on hand.I really do like barley but that just doesn't work well with this recipe.I make a complete meal deal out of this recipe as my Hubby isn't wild about it so I don't do it very often.I add meat to all my meals and chicken is wonderful especially in salads and sandwichs.I buy the whole chicken already cooked,peel off the skin (sonetimes)and chop it up the white meat for the salad.I will add the whole canned beans instead of the black beans but sometimes I will cook up a batch of raw beans and freeze them,then add some of them to the salad.Anyway this makes a light dinner and both Hubby and I are trying to lose weight so this is a very good recipe."

MY REVIEW
Queenlalisa User ID: 15400 37547
Reviewed Aug. 17, 2013

"Very nice salad. I think I am going to leave out the sugar next time and see if it makes a big difference in the taste."

MY REVIEW
CJFlorea User ID: 7357821 45449
Reviewed Aug. 2, 2013

"The very best for a light summer dish! We have served it several times for guests and haven't heard anything but praise yet. We add extra dressing - love the lime and cilantro!"

MY REVIEW
mkrhoule User ID: 7303467 38753
Reviewed Jun. 15, 2013

"A summer standard here at our house and my husband's favorite summer dish! Even the kids like it!"

MY REVIEW
HHroad User ID: 6737620 17672
Reviewed Jun. 14, 2012

"Like a gourmet meal"

MY REVIEW
raceywlf User ID: 3872239 17981
Reviewed Jul. 28, 2011

"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."

MY REVIEW
mommy2009 User ID: 3138055 38752
Reviewed Jan. 25, 2011

"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!"

MY REVIEW
luvcreampuffs User ID: 5617907 43259
Reviewed Nov. 20, 2010

"Forgot to click the stars!!"

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