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Spicy Black Bean Salad with Chicken and Roasted Cumin Vinaigrette

Roast chicken does double duty when leftovers become a main-dish salad with the addition of black beans, tomatoes, and corn. Cumin vinaigrette adds lively flavor to the salad. Skill Level: Intermediate

Community:
20 min Prep
20 min Total
Servings
$2.91
price per Serving

Nutrition Facts

Amount Per Serving
Calories 357
Protein 20.8g
Total Carbohydrates 34.6g
Dietary Fiber 10.5g
Net Carbohydrates 24.1g
Sugar 4.8g
Total Fat 16.1g
Saturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 32.0mg
Sodium 456.5mg
SmartPoints® 5.0

Ingredients

  • 1/4 cup olive oil
  • 3 Tablespoons cider vinegar
  • 2 teaspoons lime zest
  • 1 Tablespoon lime juice
  • 2 teaspoons dried cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 dash sea salt
  • 1 dash ground black pepper
  • 1/8 teaspoon ground red (cayenne) pepper
  • 2 cups cooked boneless skinless chicken breast, cut into bite sized pieces
  • 1 cup halved cherry or grape tomatoes
  • 2 cups canned black beans, drained and rinsed
  • 1/2 cup coarsely chopped red bell pepper
  • 1 cup canned whole-kernel corn
  • 1/2 cup chopped red onion
  • 4 cups romaine lettuce, chopped

Preparation

  1. For the vinaigrette, mix the oil, vinegar, lime zest, lime juice, cilantro, cumin, mustard, garlic powder, salt, black pepper and cayenne pepper in a small bowl with a wire whisk until well blended.
  2. For the salad, toss the cooked chicken, tomatoes, black beans, bell pepper, corn and onion in a large bowl until well mixed.
  3. Add the vinaigrette, then toss gently until well coated.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company