Description
A refreshing chicken and black bean salad perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, introduce your shredded chicken, black beans, corn, diced red bell pepper, avocado, cherry tomatoes, red onion, and cilantro. Gently fold them together, ensuring every element is in harmony.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well blended.
- Pour the dressing over your vibrant salad and toss everything together until it’s uniformly coated.
- Serve immediately for a refreshing crunch, or let it chill in the refrigerator for about 10 minutes.
Notes
- This salad works well as a light lunch or as a side dish.
- Feel free to add or substitute other vegetables as desired.
- Prep Time: 15 minutes
- Category: Salads
- Method: mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg