Chicken, Black Bean, Corn and Tomato Salad

By KeyIngredient

Ingredients

• 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
• 1 15-ounce can black beans, rinsed
• 1 large vine-ripened tomato or 2 plum tomatoes, cored 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 (3 scallions)
• 1/4 cup chopped fresh parsley

Preparation

Step 1

To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
Heat oil in a small skillet over medium heat. Add garlic and sauté 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.