Quick Mexican Chicken & Bean Salad
A refreshing and protein-packed salad featuring pre-cooked chicken, canned beans and corn, fresh seasonal vegetables, and a vibrant chili-lime dressing.
Ingredients
- Pre-cooked Chicken Breast (cubed or shredded)160 g
- Bell Pepper (any color, chopped)50 g
- Red Onion (finely chopped)20 g
- Bell Pepper (any color, chopped)50 g
- Olive Oil15 ml
- Salt1 g
- Canned Pinto Beans (rinsed and drained)150 g
- Canned Corn (drained)80 g
- Fresh Cilantro (chopped)5 g
- Lime Juice10 ml
- Cumin Powder1 g
Instructions
- 1Step 1
If using whole pre-cooked chicken breast, cube or shred it.
- 2Step 2
Rinse and drain the canned pinto beans and corn.
- 3Step 3
Chop the bell pepper, red onion, and cilantro.
- 4Step 4
In a small bowl, whisk together the lime juice, olive oil, cumin, and salt to make the dressing.
- 5Step 5
In a medium bowl, combine the pinto beans, corn, chicken, bell pepper, red onion, and cilantro.
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