Chicken and Black Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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:
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.
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