Summer recipe: Chicken and black bean salad

It’s the first day of summer today, so that calls for a healthy seasonal recipe. This chicken and black bean salad is one of my absolute favorite summer recipes. It is healthy, easy to prepare and best of all it is so delicious that the whole family can enjoy it. This recipe makes six servings. 1 serving contains 259 calories, 519 mg of sodium, and 21 mg of cholesterol. Here’s what you need:

Salad dressing:

⅓ cup olive oil

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro or parsley

1½ teaspoons sugar

1 garlic clove, minced

¼ teaspoon pepper

Salad:

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium sweet red pepper, julienned

⅓ cup sliced green onions

6 cups torn romaine

1½ cups cooked chicken strips

Additional cilantro or parsley, optional

First, combine all salad dressing ingredients, shake well and set aside. In a large bowl, toss beans, corn, red pepper and onions and set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Then, drizzle with dressing and garnish the dish with additional cilantro or parsley if desired.

I hope you enjoy this recipe as much as I do (especially since I don’t have to turn on my oven in my hot apartment). And I also encourage you to make this into a fun family cooking activity before you sit down to have dinner together as a family. Or you can cut the recipe in half and have flavorful, healthy salads for lunch the next few days. Either way, since today is the longest day of the year, you’ll have plenty of daylight to fit this quick and easy recipe into your day today. If you’re looking for another healthy, oven-free recipe, the spring recipe that I published is just as tasty in the summer! Happy cooking!

Alicia Diedrich

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