Chicken, Black Bean, Corn & Tomato Salad

From EatingWell: March/April 1994

• 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip) (Jimmy and I grill two chicken breasts when we grill on Sunday to use in Mondays meal, so we had smokey chicken. Delicious!)
  
• 1 15-ounce can black beans, rinsed
• 1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced
• 1 cup frozen corn, thawed (I toasted the corn in a saucepan, I like the flavor!)
  
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 2 tablespoons sherry vinegar, or cider vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped scallions, (3 scallions)
• 1/4 cup chopped fresh parsley
• Heather added avocado because we had them and it was a great addition!
  

Preparation

1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2. Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Nutrition

Per serving : 250 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 47 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 6 g Fiber; 402 mg Sodium; 415 mg Potassium

1 Carbohydrate Serving

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.

• Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

http://www.eatingwell.com/recipes/chicken_black_bean_corn_tomato_salad.html