Evening Edge
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Chicken and Black Bean Salad
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Cuisine: On a budget Southwestern
This recipe sent in by Julie Krickel of Danielsville adds beans and veggies to transform rotisserie chicken into a Southwestern-styled salad. Krickel writes, "A good friend once served this at our weekly quilting bee. We scraped the bowl and demanded the recipe!"
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can whole-kernel corn, drained
1 small red onion, chopped
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped
1 cup Italian salad dressing (Krickel recommends Kraft balsamic vinaigrette ) or to taste
Instructions:
In a bowl, combine beans, corn, red onion and chicken. Toss with enough dressing to lightly coat. Mix vigorously, cover and refrigerate until ready to serve.
Notes:
Says Krickel: "If there are non-meat-eaters in your crowd, substitute shrimp or chopped avocado in place of the chicken. If you can wait, the salad is even better the day after you prepare it."
Nutrition:
Per serving: 451 calories (percent of calories from fat, 46), 22 grams protein, 40 grams carbohydrates, 10 grams fiber, 24 grams fat, 32 milligrams cholesterol, 774 milligrams sodium.
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