Chicken and Black Bean Salad


Classifications: Salads

Qty Measure Ingredient


1/3 cup olive OR vegetable oil

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro OR parsley

1 1/2 teaspoons sugar

1 clove garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1 15oz can black beans, rinsed & drained

1 11oz can Mexicorn, drained

1 medium sweet red pepper, julienned

1/3 cup green onion, sliced

6 cups torn romaine

1 1/2 cups cooked chicken strips

Additional cilantro or parsley, optional

Instructions: In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.



Background: Note: DIABETIC EXCHANGES: One serving (prepared without salt) equals 2 fat, 1 lean meat, 1 starch, 1 vegetable; also, 259 calories, 519 mg sodium, 21 mg cholesterol, 23 gm carbohydrate, 12 gm protein, 14 gm fat.

Serves: 6

Food Exchanges: