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
Chicken and Black Bean Salad
Chicken and Black Bean Salad
Prep Time
20 min
Yield
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
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.
Nutrition 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.
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