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Chicken, Black Bean, Corn & Tomato Salad

  • 30 m
  • 30 m
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


  • 1 Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
  • 2 Heat 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.
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