Chicken - Spicy Bean Salad with Chicken and Chipotle

By á-47

Ingredients

• 1/2 cup light mayonnaise
• 1 tea. canned chipotle chili in adobo sauce
• 4 Tbsp. fresh lime juice, divided
• 1 can (15 oz) black beans
• 1 can (15 oz) pinto beans
• 1 cup fresh or frozen corn kernels
• 3/4 cup diced roasted red bell pepper, jarred or fresh
• 2 green onions, finely chopped
• 1 cup cooked diced chicken
• 1 avocado, peeled, and sliced
• 3 Tbsp. finely chopped cilantro

Preparation

Step 1

Whisk together the mayo, chili and 3 Tbsp. lime juice. Set aside.

Drain black and pinto beans in a colander. Rinse with cold water, then set aside to drain about 5 minutes.

Combine drained beans with corn, roasted bell peppers, green onions and cooked chicken. Mix in dressing and refrigerate until ready to serve.

When ready to serve, slice avocado and drizzle remaining tablerspoon lime juice over avocado slices. Gently fold cilantro into salad and divide amoung plates. Place a few slices avocado to the side.