Chicken, Black Bean, Corn & Tomato Salad

After reading an article from http://www.realage.com/  & discovering that we all need to eat more beans to reduce the amount of belly fat, I tried this delicious meal.  It's also a cool & refreshing Summertime meal.  I hope you try it!

12 ounces skinless, boneless chicken breasts,

     poached (I grilled it)

1 - 15 ounce can black beans, drained & rinsed

1 large vine-ripened tomato or 2 plum

   tomatoes, cored & diced

1 c. frozen corn, thawed

1 T. EVOO

3 cloves garlic, minced

2 t. dried oregano
1 1/2 t. ground cumin
2 T. sherry or apple cider vinegar
1/2 t. salt

1/2 c. chopped scallions

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