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Black Bean and Chicken Salad

Yield: 9 cups (2.2L)

Servings: 6

Related recipes: Beans and Grains, Celery, Citrus, Dairy-Free, Easy, Herbs, High Fiber, Lettuce, Main Dishes, Onions, Potlucks, Poultry, Summer, Sweet Pepper, Wheat-Free

This flavorful salad with lime dressing is great to make with leftover chicken—a tangy, no-cook meal made in minutes! Serve with bread and sliced fruit.

Ingredients

3 1/3 cups (850g) black beans, canned, rinsed and drained (two 15-ounce cans)

2 cups (305g) boneless skinless chicken breast, cooked, diced

1 1/2 cups (225g) celery, chopped

1 red pepper, chopped

1 cup (180g) red onion, chopped

6 lettuce leaves

Dressing:

1/2 cup (120mL) fresh lime juice

1/4 cup (60mL) olive oil

1/4 cup (9g) fresh cilantro leaves, chopped (or fresh chopped parsley)

1/2 tsp (3g) salt

1/2 tsp (2g) freshly ground black pepper

1 dash Tabasco sauce

Directions

Prepare dressing: In a jar or small bowl, combine lime juice, oil, cilantro, salt, pepper, and Tabasco. Set aside.

In a large bowl, combine black beans, chicken, celery, red pepper, and onion. Pour dressing over bean mixture and toss well. Salad should marinate for 30 minutes before serving.

Toss salad before serving and place on a bed of lettuce.

Nutrition Facts
Calories: 229
Total Fat: 10g
% Calories from fat: 40%
Protein: 9g
Carbohydrate: 26g
Cholesterol: 0mg
Sodium: 651mg