Mexican

Grilled Chicken, Black Bean and Corn Salad
Serves 6 to 8

Pasta Salad

3 large or 4 medium-sized grilled chicken cutlets, diced
2 18-oz cans black beans, rinsed and drained
2 cans corn kernels, drained
½ lb cherry tomatoes or grape tomatoes
½ red pepper, diced
1 bunch scallions, green part only, sliced
1 bunch fresh cilantro, rinsed, dried, and chopped
½ cup olive oil
¼ cup cider vinegar
Juice of 1 lime
Salt and pepper to taste
Cayenne pepper

Directions

  1. In a large bowl, toss diced chicken, black beans, corn, tomatoes, red pepper, scallions, and chopped cilantro.
  2. In a small bowl, mix olive oil, cider vinegar, and lime juice. Pour dressing over chicken mixture.
  3. Chill for at least one hour. At serving time, season with salt, pepper, and a pinch or more of cayenne pepper, to taste. Add more lime juice, salt, pepper and cayenne pepper, if necessary.