Southwestern chicken-bean salad
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This crisp, refreshing salad takes only minutes to make if you begin with precooked chicken breasts, available at most supermarkets.
Ingredients
Uncooked scallions
2 medium, chopped
Red bell pepper
½ medium, chopped
Bell pepper
½ cup(s), chopped
Canned black beans
15 oz, rinsed and drained
Cooked corn
2 piece(s), kernels removed
Fresh lime juice
2 tbsp(s)
Corn oil
1 tbsp(s)
Reduced sodium taco seasoning
2 tbsp(s), about 1/2 a 1.25oz packet
Cilantro
4 tbsp(s), fresh, chopped
Roasted skinless boneless chicken breast
8 oz, chopped
Fat free sour cream
4 tbsp(s)
Instructions
1
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.
2
Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve.
3
Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.
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