Roasted Corn, Black Bean, and Chicken Salad
12 oz. frozen or fresh corn, roasted
1 can rinsed black beans
2 cups cooked chicken breasts, diced
2 cups cherry tomatoes, cut into halves
1/2 cup chopped chives
1/2 cup chopped cilantro
4 tbsp. olive oil, divided
4 tbsp. honey
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. course ground black pepper
1 tsp. granulated garlic
1 tsp. red chili powder
1 tsp. ground cumin
Fresh cilantro sprigs, for garnish
Basic Salad Preparation
Set the oven to broil. Spread the corn on a cookie sheet and drizzle half of the olive oil evenly over the surface. Stir the corn to coat evenly and respread on the cookie sheet. Place in the broiler for 5- 8 minutes. Check the corn every couple of minutes and give a quick stir to insure even roasting. The corn is done when it begins to brown. Remove the corn from the oven and allow to cool while you prep the remaining ingredients.
Now, place all of the dry seasonings, remaining olive oil, honey, and lime juice in a small bowl and mix to combine evenly.
Next, place cooled corn, black beans, tomatoes, diced chicken, and chives in a large bowl and toss to combine evenly. Add the dressing and stir to coat all of the ingredients. Place the salad in a serving dish, cover and refrigerate for at least 4 hours. Serve with additional cilantro garnish and enjoy.
Yield: 6-8 servings
Prep Time: 20 minutes: active, passive 4 hours
Cook Time: 6-8 minutes
Calories: 278, 1 cup