Roast chicken does double duty when leftovers become a main dish salad the next day with the addition of black beans, tomatoes and corn. Cat Cora's Roasted Cumin Vinaigrette adds lively flavor to the salad.

Makes 6 servings.

Prep Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 278
Sodium: 356mg
Fat: 14g
Carbohydrates: 18g
Cholesterol: 48mg
Fiber: 5g
Protein: 20g

Spicy Black Bean Salad with Chicken & Roasted Cumin Vinaigrette

• Low Calorie  • Low Sodium

Ingredients

Roasted Cumin Vinaigrette:
1/4 cup olive oil
3 tablespoons cider vinegar
2 teaspoons grated lime peel
1 tablespoon fresh lime juice
2 teaspoons McCormick® Gourmet Collection Cilantro Leaves
1 teaspoon McCormick® Gourmet Collection Roasted Ground Cumin
1 teaspoon Dijon mustard
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/8 to 1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
Spicy Black Bean Salad with Chicken:
12 ounces cooked chicken, cut into thin strips (about 3 cups)
8 ounces cherry tomatoes, quartered
1 can (15 ounces) black beans, drained and rinsed
1/2 cup chopped red bell pepper
1 cup fresh, frozen or canned corn kernels
1/2 cup chopped red onion
1 package (10 ounces) torn Romaine lettuce

Directions

1. For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.

2. For the Salad, toss all ingredients except lettuce in large bowl until well mixed. Add vinaigrette; toss gently until well coated. Divide lettuce among 6 plates. Top each with about 1 cup of the bean salad.

Tips

Test Kitchen Tip: To use fresh corn kernels, first cook corn on the cob until just tender. Cool slightly, then use a sharp knife to cut kernels off the cob.

This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.

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