3

Southwestern Chicken-Bean Salad

Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
This crisp, crunchy salad boasts many fantastic summer flavors. Serve it as is, over greens or with whole wheat tortillas for wrap sandwiches.
Ingredients

canned black beans

15 oz, rinsed and drained

corn

2 medium, kernels removed with a knife*

uncooked scallion(s)

2 medium, chopped

sweet red pepper(s)

½ medium, chopped

green pepper(s)

½ medium, chopped

fresh lime juice

2 Tbsp

corn oil

1 Tbsp, or other oil

roasted skinless boneless chicken breast

8 oz, chopped

cilantro

¼ cup(s), fresh, chopped

reduced sodium taco seasoning

2 Tbsp, about 1/2 a 1.25 oz packet

reduced-fat sour cream

¼ cup(s)

Instructions

  1. Combine beans, corn, scallions and peppers in a large bowl; toss until well mixed.
  2. Add lime juice and oil to bean mixture; toss to coat. Add chicken, cilantro and taco seasoning; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.
Notes
*To learn how to remove the kernels from an ear of corn, click here.When fresh corn is not in season, use canned corn or frozen, cooked corn instead.

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