Aug 16

Spicy Black Bean, Corn and Chicken Salad

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.

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3 Responses to Spicy Black Bean, Corn and Chicken Salad

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