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Chicken, Corn and Black Bean Salad
Ingredients:
DRESSING:
- 1/2 cup apricot preserves
- 1/4 cup lime juice
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1/8 to 1/4 teaspoon ground red pepper (cayenne)
SALAD:
- 2 cups cubed cooked chicken
- 1 medium red or green bell pepper, chopped
- 2 cups frozen corn, thawed
- 1 15 oz. can black beans, drained and rinsed
- 5 to 6 Boston lettuce leaves
Directions:
- In small bowl, combine all dressing ingredients and beat well.
- In large bowl, combine all salad ingredients except lettuce.
- Add dressing; blend well.
- Serve salad on lettuce-lined plates. (Serves 5 with 1-cup servings.)