Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chicken, Corn and Black Bean Salad
Chicken, Corn and Black Bean Salad
Ingredients:
3 cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 (15oz) can black beans, drained and rinsed
1 (15oz) can corn, drained
4 medium tomatoes, coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small red onion, minced
For the dressing
¼ cup fat-free vinaigrette
Small handful of chopped fresh cilantro
1 tsp sugar substitute
Salt and freshly ground black pepper
Large pinch cayenne pepper
1 lemon or lime, scrubbed
About the Recipe
This Southwest staple is a rainbow of color and flavors.
Turkey or tofu, cut into cubes, could stand in for the chicken.
From Slimming World
Nutritional Info
Getting it done:
1. Mix the chicken, tomatoes, black beans, corn, and red onion in a large bowl.
2. Make the dressing by putting the vinaigrette, cilantro, sugar substitute, salt, and black and cayenne pepper to taste in a screw top jar. Cut the lemon or lime into thick slices, squeeze in the juice and add a couple of the squeezed slices to the jar. Shake well and pour over the salad, leaving the squeezed citrus slices behind.
3. Cover and chill the salad until ready to serve. Taste, adding more lemon or lime and salt, if needed.
Ingredients:
3 cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 (15oz) can black beans, drained and rinsed
1 (15oz) can corn, drained
4 medium tomatoes, coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small red onion, minced
For the dressing
¼ cup fat-free vinaigrette
Small handful of chopped fresh cilantro
1 tsp sugar substitute
Salt and freshly ground black pepper
Large pinch cayenne pepper
1 lemon or lime, scrubbed
Getting it done:
1. Mix the chicken, tomatoes, black beans, corn, and red onion in a large bowl.
2. Make the dressing by putting the vinaigrette, cilantro, sugar substitute, salt, and black and cayenne pepper to taste in a screw top jar. Cut the lemon or lime into thick slices, squeeze in the juice and add a couple of the squeezed slices to the jar. Shake well and pour over the salad, leaving the squeezed citrus slices behind.
3. Cover and chill the salad until ready to serve. Taste, adding more lemon or lime and salt, if needed.
About the Recipe
This Southwest staple is a rainbow of color and flavors.
Turkey or tofu, cut into cubes, could stand in for the chicken.
From Slimming World
Nutritional Info
Recipe Categories
