Happy Friday! Still summertime and the livin’ is easy…so kick back this weekend with an ice cold beer and this dish for a light lunch or dinner.
Have a great weekend!
Spicy Black Bean, Corn and Chicken Salad
slightly adapted from The Washington Post
2 cups cooked fresh corn kernels
1 can black beans, rinsed and drained
4 scallions, chopped
1 red bell pepper, chopped
3 cups cooked chopped chicken breasts
juice of 2 limes
1/4 cup extra virgin olive oil
1 1/2 teaspoons cumin
salt and pepper
2 avocados, diced
Combine all ingredients except avocado and stir until combined. Cover and refrigerate for at least 30 minutes, or up to one day. Stir before serving, and top with avocado.