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.
20m
PREP TIME
278
CALORIES
18
INGREDIENTS
Servings: 6
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™ All Natural Cilantro
- 1 teaspoon McCormick Gourmet™ Organic Roasted Ground Cumin
- 1 teaspoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/8 teaspoon to 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 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 canned
corn kernels
![substitution]( "substitution")
Substitutions available
- frozen corn kernels
- 1 package (10 ounces) torn Romaine lettuce
- 1/2 cup chopped red onion
INSTRUCTIONS
- 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
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