Wednesday, August 3, 2011
Chicken, Black Bean, Corn & Tomato Salad
1 1/2 t. ground cumin
2 T. sherry or apple cider vinegar
1/2 t. salt
1/4 c. chopped fresh parsley (I think cilantro would be better)
Shred or chop chicken & combine with black beans, tomatoes & corn in a salad bowl.
Heat oil in a small skillet over medium heat. Add garlic & saute until just beginning to color, about 30 seconds. Add oregano & cumin; stir until fragrant, about 10 seconds. Remove from heat; add vinegar & salt. Pour over the salad. Add scallions & parsley; gently toss to combine.
Note: Next time I will add a minced jalapeno. I also think some cooked brown rice or barley would be a good substitute for the corn.
Makes 4 servings at 250 calories; 6 g. fat; 26 g carbs; 24 g. protein; 6 g. fiber
Recipe source: http://www.eatingwell.com/
I am sharing this with On the Menu Monday at Stonegable. Recipe of the Week