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Chicken, Black Bean, Corn & Tomato Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/4 cups each
Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist. Make it a meal: Strawberry-Mango Margarita Compote is a cool finish.

Make Ahead Tip: Cover and refrigerate for up to 8 hours.
12 ounces   boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 15-ounce can   black beans, rinsed
1   large vine-ripened tomato or 2 plum tomatoes, cored and diced
1 cup  frozen corn, thawed
1 tablespoon   extra-virgin olive oil
3 cloves   garlic, finely chopped
2 teaspoons   dried oregano
1 1/2 teaspoons   ground cumin
2 tablespoons   sherry vinegar or cider vinegar
1/2 teaspoon  salt
1/2 cup  chopped scallions (3 scallions)
1/4 cup  chopped fresh parsley

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.

Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fresh Off the Cob: Corn Salads
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 250
Fat. Total: 6g
Protein: 24g
Carbohydrates, Total: 26g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 47mg
Sodium: 402mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Emily Reviewed: 08/01/2009
A potluck staple
This is a great and quick recipe - with or without the chicken. The spices really make the difference. When I'm rushing from work to a function and I don't have time to chop the tomoatoes, I've used pico d'gallo (sp?) from the store. We make this for family get togethers and it goes fast, even the kids who usually don't like veggie dishes eat this up. We sometimes have it in the summer as a one-dish meal. This recipe is great!
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