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Chicken, Black Bean, Corn & Tomato Salad
EatingWell Test Kitchen
“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.”
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
1½ teaspoons ground cumin
2 tablespoons sherry vinegar, or cider vinegar
½ teaspoon salt
½ cup chopped scallions, (3 scallions)
¼ cup chopped fresh parsley
1Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2Heat oil in a small skillet over medium heat. Add garlic and saute 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.
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
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.