The Pioneer Woman Tasty Kitchen
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Corn and Black Bean Salad with Chicken

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Level: Easy

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Description

This is not just a salad. Use it stuffed in a pita, as a topping for nachos, stuffed in a baked potato …

You could also swap the chicken for any leftovers you have in your fridge. Salmon, steak or shrimp would be delicious in this salad.

Ingredients

  • ¼ cups Orange Flavored Vinegar (or Balsamic)
  • 2 Tablespoons Safflower Oil
  • ½ teaspoons EACH Kosher Salt, White Sugar, Black Pepper, Ground Cumin, Ground Ancho Chili Powder, Regular Chili Powder
  • 1 bunch Fresh Cilantro, Chopped
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1 can (8.75 Oz. Can) Sweet Corn, Drained
  • 3 cups Mixed Iceberg And Arugula Lettuce
  • 3  Green Onions, Chopped
  • 2 cups Roasted Chicken, Shredded

Preparation

In a small bowl mix together vinegar, oil and seasonings.

In a large bowl, stir together cilantro, beans, corn, lettuces, green onion and chicken.

Toss with dressing, cover and refrigerate 15 minutes before serving.

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