Southwestern Chicken-Bean Salad
(from salonx’s recipe box)
This crisp, refreshing salad takes only minutes to make if you begin with precooked chicken breasts, available at most supermarkets. Serve our salad as is, or roll it in tortillas for finger-lickin’-good wrap sandwiches.
POINTS® Value: 5
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 20 minutes
Cook time: 0 minutes
Serves 4 people
Categories: salad
Ingredients
- 2 medium scallion(s), chopped
- 1/2 medium sweet red pepper(s), chopped
- 1/2 medium bell pepper(s), chopped
- 15 oz canned black beans, rinsed and drained
- 2 piece corn on the cob, kernels removed
- 2 Tbsp fresh lime juice
- 1 Tbsp corn oil
- 8 oz chicken breast, cooked, skinless, chopped
- 2 Tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
- 4 Tbsp cilantro, fresh, chopped
- 4 Tbsp fat-free sour cream
Directions
-
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.
-
Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.