Recipe(tried): Southwestern Chicken Salad (using black beans, corn, peas and peppers)

SOUTHWESTERN CHICKEN SALAD
(Diabetic Friendly)

FOR THE SALAD:
1 cup cooked corn kernels
1 cup diced tomatoes
1 cup green peas, frozen and thawed
1/2 cup each sliced red and green bell pepper
1/3 cup canned black beans, drained and rinsed
2 cups cooked, cubed chicken breast*

FOR THE DRESSING:
1 Tbsp. olive oil
1/4 cup lime juice
2 tsp. ground cumin
1 Tbsp. chopped fresh cilantro
2 tsp. chili powder
1 tsp. oregano

Combine all salad ingredients in a bowl.

In a blender or food processor, blend all dressing ingredients. Toss the dressing with the salad to serve.

*To make a vegetarian version of this dish, or to make a side dish, simply omit the chicken and it will make 4 (1 cup) servings.

Makes 6 servings (1 cup each)