Chicken Black Bean, Corn and Tomato Salad

By TKrzysik1

Ingredients

• RECIPE 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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Tip: 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.




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DIRECTIONS
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.