Quick Mexican Bean and Corn Salad with Shredded Chicken
A refreshing and protein-packed salad featuring black beans, sweet corn, bell peppers, and shredded chicken in a zesty lime dressing. Perfect for a quick, no-cook lunch.
Ingredients
- cooked chicken breast, shredded120 g
- bell pepper (any color), chopped50 g
- red onion, finely chopped20 g
- bell pepper (any color), chopped50 g
- olive oil10 ml
- salt1 g
- canned black beans, rinsed and drained150 g
- canned or frozen corn, drained/thawed100 g
- fresh cilantro, chopped10 g
- lime juice15 ml
- cumin2 g
- chili powder2 g
Instructions
- 1Step 1
In a medium bowl, combine the rinsed and drained black beans, corn, chopped bell pepper, and finely chopped red onion.
- 2Step 2
Add the shredded cooked chicken breast.
- 3Step 3
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt to make the dressing.
- 4Step 4
Pour the dressing over the salad ingredients and gently toss to combine.
- 5Step 5
Stir in the chopped fresh cilantro.
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