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Corn and Black Bean Salad with Chicken
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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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