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.
Amount Per Serving
2teaspoonsdried cilantro leaves
1dashground black pepper
1/8teaspoonground red (cayenne) pepper
2cupscooked boneless skinless chicken breast, cut into bite sized pieces
1cuphalved cherry or grape tomatoes
2cupscanned black beans, drained and rinsed
1/2cupcoarsely chopped red bell pepper
1cupcanned whole-kernel corn
1/2cupchopped red onion
4cupsromaine lettuce, chopped
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.
For the salad, toss the cooked chicken, tomatoes, black beans, bell pepper, corn and onion in a large bowl until well mixed.
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