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Mexican Chicken Black Bean and Corn Salad



2   boneless, skinless cooked chicken breasts,

cut into strips

1   cup canned black beans, drained and rinsed

1   cup frozen corn kernels, thawed

2   Roma tomatoes, coarsely chopped

1 red onion, coarsely chopped

1   11 oz. jar salsa

1/2 teaspoon cumin

1/3 cup red-wine vinegar

2   tablespoon chopped cilantro

12 large lettuce leaves

Optional: 10 baked tortilla chips


Combine the chicken, beans, corn, tomatoes, onion, salsa, cumin, vinegar and cilantro. Let stand 20 to 30 minutes at room temperature.

Place 3 lettuce leaves on each of 4 plates. Divide the chicken mixture among the plates. If desired, place tortilla chips around edge of plate.

Servings per recipe: 4

Nutritional information:

(per serving)

Calories:                   300

Fat:                           4g

Saturated fat:         1g

Carbohydrates:        46g

Fiber:                       6g

Protein:                      27g



Mexican Chicken Black Bean and Corn Salad

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