Chicken, Black Bean, Corn & Tomato Salad
- Active Time 30m
- Total Time 30m
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 can (15 ounces) 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
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.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover then 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
250 calories; 6g total fat; 1g total saturated fat; 47mg cholesterol; 402mg sodium; 26g carbohydrates; 6g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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