Southwestern chicken & bean salad
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Bring this Tex-Mex treat to your dinner table in just 20 minutes. Full of summer's moth fantastic flavors, this crisp, crunchy salad features fresh sweet corn, green onions and bell peppers. Black beans anchor the dish adding heartiness while fresh lime juice and cilantro dress the salad with an herbaceous zing. The sour cream dollop is cooling bonus. Add some hot sauce to your table for the more daring eaters. Kids can enjoy the brightly colored vegetables. Serve this recipe as is, over greens or with whole wheat tortillas for wrap sandwiches. Make it peppery with some arugula or super crunchy with romaine lettuce. Increase the veggies with some fresh salsa stirred in.
Ingredients
Canned black beans
15 oz, rinsed and drained
Corn on the cob
2 ear(s), medium, kernels removed with a knife
Scallions
2 medium, chopped
Red bell pepper
½ medium, chopped
Green bell pepper
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.
3
Serving size: about 1 1/2 cups salad plus 1 tablespoon sour cream
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