Chicken & Black Bean Salad
Yield
6 servingsPrep
20 minCook
?Ready
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
black beans
drained, rinsed |
|
| 3 | cups |
chicken
cooked, cubed |
|
| 6 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
sweet yellow bell peppers
chopped |
|
| 2 | each |
tomatoes
coarsely chopped |
|
| ¼ | cup |
coriander
fresh, chopped |
*
|
| Dressing | |||
| 1 | each |
jalapeño pepper
minced |
*
|
| 1 | teaspoon |
lime zest
grated |
*
|
| ¼ | cup | lime juice |
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| ¼ | cup | vegetable oil |
|
Trans-fat Free, High Fiber
Directions
In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes.
Dressing: in small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil.
Pour over salad; add coriander and toss gently.
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