Chicken, Black Bean, Corn & Tomato Salad

1 Ratings
  • 5 0
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

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

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  • 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.

Tips

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.

Nutrition Facts

Per Serving:
243 calories; protein 23.2g; carbohydrates 24.2g; dietary fiber 6.3g; sugars 5.1g; fat 6.3g; saturated fat 1.2g; cholesterol 47mg; vitamin a iu 915.7IU; vitamin c 18.3mg; folate 77.7mcg; calcium 78.6mg; iron 3.1mg; magnesium 34.5mg; potassium 602.3mg; sodium 401.3mg; thiamin 0.2mg.
Exchanges:

1 starch, 1/2 vegetable
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