Chicken, Black Bean, Corn and Tomato Salad Recipe

Chicken, Black Bean, Corn and Tomato Salad Recipe

  • 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
  • 1 (15 ounce) can black beans, rinsed
  • 1 large vine ripened tomatoes, seeded and diced
  • 1 cup frozen corn, thawed
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
  2. Heat oil in a small skillet over medium heat. Add garlic and saute; until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.
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